Recipe - Creamy Cooked Vanilla Frosting

1 One half cup Cream
One half cup Sugar
2 One half tablespoon Flour
One fourth teaspoon Salt
3 Egg yolks
1 tablespoon Butter or margarine
2 teaspoon Vanilla extract
One fourth teaspoon Almond extract
Recipe by: Jo Merrill

Preparation Time: 0:25 Use this adaptable frosting as is or add chopped
nuts, coconut or crushed fruit to the finished frosting. Excellent to use
as a filling between cake layers.

In the top of a double boiler, scald one cup of the cream. While cream is
scalding, sift together in a small saucepan the sugar (use a bit less than
the One half cup if you wish) flour and salt. Blend in the remaining One half cup
cream. Add gradually the scalded cream; stir constantly while adding.
Bring rapidly to a boil over direct heat. Stir gently and constantly; cook
3 minutes. Remove from heat.

Wash the double boiler top to remove the scum from scalding cream. Pour the
cream mixture back into the double boiler and place over simmering water.
Cover and cook 57 minutes, stirring 34 times. Vigorously stir about 3
tablespoons of this mixture into 3 slightly beaten egg yolks. Immediately
blend into mixture in boiler. Cook over simmering water for 35 minutes
stirring slowly but constantly to keep mixture cooking evenly.

Remove from heat and blend in the butter, vanilla and almond extracts.
Cover, cool slightly then chill in refrigerator until ready to use. Jo
Merrill recipe from private files.
Posted to EATL Digest 25 Sep 96

Date: Thu, 26 Sep 1996 11:19:37 0500

From: LD Goss ldgoss@METRONET.COM