Serves: 2
Total Calories: 683
In a 2-quart saucepan, mix sugar and flour. Add milk and stir until blended. Stirring over medium heat, bring to a full boil. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat 2 minutes longer. Remove from heat.
Stir in vanilla. Transfer mixture to a bowl and place a piece of waxed paper or plastic wrap directly on surface. Refrigerate at least 1 1/2 hours or until thoroughly chilled.
This Custard Filling recipe is from the Special Cakes Made Easy Cookbook. Download this Cookbook today.
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