Old English Cream Pie Filling

Recipe View 10 hrs In a heavy-bottomed saucepan, combine the milk and butter. Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching. (Approximately 8-10 minutes)

Recipe View 2 hrs While the milk is heating, in a medium bowl, whisk together the eggs, sugar, cornstarch, and salt until well combined and smooth. (Approximately 2 minutes)

Recipe View 1 hrs Once the milk has reached a boil, slowly drizzle about 1 cup of the hot milk mixture into the egg mixture, whisking constantly and vigorously to temper the eggs. This prevents them from scrambling. (Approximately 1 minute)

Recipe View 1 hrs Gradually pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking continuously to ensure a smooth consistency. (Approximately 1 minute)

Recipe View 5 hrs Continue to cook the mixture over medium heat, stirring constantly with a whisk or spatula, until the filling has thickened significantly and coats the back of a spoon. This should take about 5 minutes. Be sure to scrape the bottom and sides of the pan to prevent sticking.

Recipe View 30 mins Remove the saucepan from the heat and stir in the vanilla extract. (Approximately 30 seconds)

Recipe View 0 mins Allow the cream filling to cool slightly before using it in your desired application. To prevent a skin from forming on the surface, press a piece of plastic wrap directly onto the filling while it cools.