Serves: 12
Total Calories: 66
1. In small saucepan, combine sugar, flour and salt mix well. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove saucepan from heat.
2. In small bowl, beat egg yolks. Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over low heat, stirring constantly, until mixture boils.
3. Remove saucepan from heat. Stir in margarine and vanilla. Cover cool 30 minutes or until completely cooled, stirring occasionally.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 70 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 40 mg 13% * Sodium: 70 mg 3% * Total Carbohydrate: 11 g 4% * Dietary Fiber: 0 g 0% * Sugars: 10 g * Protein: 2 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit or 1 Carbohydrate
Variations
Butterscotch Cream Filling: Substitute 2/3 cup firmly packed brown sugar for sugar Yield: 1 2/3 cups
Chocolate Cream Filling: Increase sugar to 3/4 cup and add 1 oz. unsweetened chocolate, melted, or 1 envelope premelted unsweetened chocolate with the sugar. Yield: 1 2/3 cups
Coconut Cream Filling: Stir in 1/3 cup flaked coconut with vanilla. Yield: 1 2/3 cups
See Cook's Note: Frostings and Fillings and Cook's Note: Frosting Finishes
This Vanilla Cream Filling recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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