Cream filling

Cream Filling 

Makes 9 servings. Ingredients:
 * 3 cups milk
 * 1/2 cup flour
 * 3/8 teaspoon salt
 * 1/2 cup sugar
 * 5 egg yolks
 * 1 1/2 tablespoons butter
 * 3/4 teaspoon vanilla

Directions: scald milk. Put dry ingredients in pot, mix, slowly add scaled milk. Mix well to remove all lumps. Cook until smooth and thick. Beat egg yolks. Drizzle six tablespoons of the hot mixture slowly into egg yolks, stirring constantly. Drizzle egg yolks into hot mixture, stirring constantly. Cook until it comes to a full boil. Add vanilla and butter. Stir until melted/blended. Pour into large bowl and place plastic wrap directly onto the cream with no air bubbles. Let cool at room temperature then refrigerate until used. Cream Pie Variations  banana cream - add two sliced bananas to cooled cream before pouring into shell butterscotch - substitute one cup of brown sugar for 2/3 cup sugar. use 4 tablespoons of butter instead of 1 tablespoon. cherry custard - add 1 cup cooked, drained cherries. if cherries are unsweetened, use 1 cup of sugar instead of 2/3 cup. cocoanut cream - add 1/2 cup shredded cocoanut before pouring into shell. chocolate cream - add 2 ounces of baking chocolate to hot milk. pineapple cream - add 1 cup drained crushed pineapple to cooled custard before pouring into shell.