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Filling: Eggnog Cream Filling

Source of Recipe

Philly Inquirer


List of Ingredients

1 1/4 cups milk
5 tablespoons flour
1 cup butter
3/4 cup sugar
2 teaspoons rum
1/4 teaspoon ground nutmeg


Recipe

In a small saucepan, combine milk and flour. Cook, stirring constantly, until mixture thickens. Let cool. Meanwhile, in a small mixing bowl, cream butter and sugar until light and fluffy. Stir in rum and nutmeg. Whisk in the cooled flour mixture, one spoonful at a time, beating the 2 mixtures together until light and fluffy. Spread filling between layers, as directed. Makes about 3 cups.