Custard Cream Filling
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INGREDIENTS 1/3 cup sugar 1/4 cup flour 1/4 teaspoon salt 1-1/4 cups half-and-half or milk 1 egg or 2 egg yolks, slightly beaten 1-1/2 tablespoons butter 1 teaspoon vanilla or rum extract Mix sugar, flour and salt in saucepan. Stir in half-and-half or milk. Cook over low heat, stirring until it boils. Boil for 1 minute. Remove from heat. Slowly stir half the hot mixture into beaten egg; blend into hot mixture in saucepan; bring to boil. Stir in butter and extract. Cool. ALMOND CREAM FILLING Use part almond extract. Add about 1/2 cup toasted, chopped blanched almonds when cool. DATE OR FIG CREAM FILLING Fold in about 1/2 cup each of cut-up dates or figs and toasted nuts.