INGREDIENTS

INSTRUCTIONS

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 1/2 cup if you wish) flour and salt. Blend in the remaining 1/2 cup
cream.  Add gradually the scalded cream; stir constantly while adding.
Bring rapidly to a boil over direct heat. Stir gently and constantly; cook
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 5-7 minutes, stirring 3-4 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 3-5 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 EAT-L Digest 25 Sep 96
Date:    Thu, 26 Sep 1996 11:19:37 -0500
From:    LD Goss <ldgoss@METRONET.COM>

A Message from our Provider:

“There is more to Jesus than anyone has so far discovered”