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Recipe
Boston Cream Filling: Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 487g | |
| Calories 966 | |
| Calories from Fat 340 | 35% |
| Total Fat 38.33g | 48% |
| Saturated Fat 20.26g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 724mg | 241% |
| Sodium 156mg | 7% |
| Potassium 500mg | 14% |
| Total Carbs 134.08g | 36% |
| Dietary Fiber 0.6g | 2% |
| Sugars 113.54g | 76% |
| Protein 19.97g | 32% |
Ingredients Convert Measures
- 3 egg yolks
- 1/2 c. sugar
- 3 tbsp. flour
- 1 c. lowfat milk
- 1 teaspoon dark rum
- 1 teaspoon vanilla
- 1/2 c. whipped heavy cream
Directions
- Whisk together yolks and 1/4 c. sugar, then blend in flour. Combine lowfat milk and remaining sugar in a medium saucepan; place over medium heat, and heat just till mix comes to a boil. Pour half of the warm liquid over yolk mix, stirring to combine. Pour yolk mix back into saucepan; bring to a boil, stirring constantly. When thick and smooth, remove pan from heat and pour custard into a large bowl to cold. Cover surface with plastic wrap; chill. When ready to assemble, stir in flavorings, then mix in cream.
