Vanilla Cream Pie Filling (AR)

By IUPUI95

Makes about 2 1/2 cups.

Ingredients

• 4 large egg yolks
• 2/3 cup granulated sugar
• 1/4 cup corn starch
• 1/4 teaspoon salt
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 2 tablespoons vanilla extract

Preparation

Step 1

1) Beat egg yolks in large bowl of electric mixer at medium-high speed until foamy. Gradually add sugar a little at a time and continue beating until the mixture is pale yellow and thick. Add corn starch and salt and beat until well blended.

2) Bring milk to a boil in a large saucepan over medium-high heat while you are beating the egg yolks.

3) With the mixer on low, gradually add hot milk to egg mixture in a thin stream. Quickly scrape sides and bottom of bowl and mix at medium speed until well blended.

4) Pour the custard mixture back into the saucepan and cook it over a medium-high heat, stirring constantly with a wire whip, until it comes to a boil and thickens. Lower heat and cook for 1 minute more. Remove from heat and beat in butter and vanilla.

5) Put custard in medium bowl or plastic container to cool. Cover with plastic wrap to prevent a skim from forming over surface and chill in refrigerator.