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Cream Filling

List of Ingredients

1/3 cup sugar
1/2 of 1/3 cup flour
1 cup scalded milk
1 egg yolk
1/2 teaspoon vanilla




Recipe

Mix sugar, flour and scalded milk gradually cooking for fifteen minutes in a double boiler. Stir constantly until thick and just continue heating. Add well baten eggs and stir and cook for an additional three minutes.

Chill until ready to use.

It is a good idea to make the Cream Filling First, when you are making eclairs, so it will be ready when the eclairs are done baking. You can put ice water in the bottom of the double boiler, or refrigerate the Cream Filling. It should be sirred often.

This is the recipe of my paternal grandmother, Jeanne LeRoy Hubbard. We enjoyed eating her eclairs for desert when I was a child. She usually frosted half of them with a chocolate frosting and the other half with a wonderful brown sugar frosting.