1/3 cup granulated sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 1 1/4 cups half-and-half or milk 1 egg or 2 egg yolks, slightly beaten 1 1/2 tablespoons butter 1 teaspoon vanilla or rum extract
Mix sugar, flour and salt in saucepan. Stir in half-and-half or milk. Cook over low heat, stirring until it boils. Boil for 1 minute. Remove from heat. Slowly stir half the hot mixture into beaten egg; blend into hot mixture in saucepan; bring to boil. Stir in butter and extract. Cool.
Almond Cream Filling Use part almond extract. Add about 1/2 cup toasted chopped blanched almonds when cool.
Date or Fig Cream Filling Fold in about 1/2 cup each cut-up dates or figs and toasted nuts.
