The Chicken and the Egg: A Family Cookbook

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Custard Filling in Poppy Seed Cake
Custard Filling

1/2 To 3/4 Cup Sugar 2 Eggs, Slightly Beaten (Or 4 Egg Yolks)
1/3 Cup Flour 1 Teaspoon Vanilla
1/4 Teaspoon Salt 1/2 Cup Blanched Chopped Almonds, Optional
2 Cups Scalded Milk Or Cream 1 Tablespoon Sherry, Rum, Etc, Optional

Sufficient to spread between three 9-inch layers.

Combine sugar, flour and salt. Add milk or cream and stir until smooth and thick. Pour over eggs. Stir and cook the custard in a double boiler until the eggs thicken. Cool and add vanilla, almonds and sherry.

Variation: Banana Custard Filling: Before spreading the custard, add 2 or more thinly sliced bananas.

Recipe - April Ferre - From The Joy of Cooking, 1946.

"Great custard from the Joy of Cooking.  Including toasted almonds adds a bit of intrigue.  You can vary the amount of creaminess by altering the ratio of milk to cream." - April Ferre

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