Custard Filling in Poppy Seed Cake
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
