Thanks to my friends to share this wonderfull recipe...
Cherry Cream Custard Cake Filling
I took a very small saucepan, filled it with water, and topped it off with one of my cake pans (a metal one)!
Now to make the custard, youre going to need:
3/4 C. Sugar
5 Tbsp. Flour
1/4 tsp. Salt
2 C. Milk, scalding hot
2 Eggs, beaten
1 tsp. Vanilla 2C.of Cherry (use the ons for pie filling)
Mix the sugar, flour and salt together in a double boiler and add the hot milk gradually, stirring constantly. Cook until mixture thickens. Pour a small amount over the eggs and mix thoroughly.
Please dont disregard this important step! It will ruin your cream custard filling! You have to TEMPER the eggs this way so that you wont be dumping cold eggs into hot custard. If that happens, the eggs will cook immediately instead of gradually like theyre supposed to.
Once youve mixed thoroughly, add the mixture to the custard and cook for 2 minutes, stirring constantly.
Allow it to cool on your fancy pants cooling rack.
Once cool, add the vanilla and the 2 cans of cherry. I found when adding the vanilla in and stirring to mix it in completely, the custard wasnt as thick as I wanted it to be. I threw back on my awesome double broiler and cooked it a little longer (about two minutes), let it cool again, and I was happy!
Its SO sweet and wonderful! You can use it to put between cake layers. You can use it to fill creme puffs.
Or you can just eat it.