Vanilla Custard Filling
From:	Marielle, Quebec, Quebec, Canada
Comments:	A rich and thick English-style custard perfect to fill cream puffs, eclairs and cookies, or a pie crust that will later be decorated with fruit pieces. Keep filled pastries refrigerated.
Servings:	1 1/2 cups [375 mL]
Ingredients	Preparation
2 egg yolks 4 tablespoons [60 g] sugar 1 tablespoon [15 mL] cornstarch 1 tablespoon + 1 teaspoon [11.75 g] flour 1 cup [250 mL] milk 1/2 teaspoon [2.5 mL] vanilla 1 egg white	Using a fork, lightly beat egg yolks into a medium bowl. Add sugar; beat until creamy. Slowly beat in already mixed together cornstarch and flour, beating at all times. Then slowly beat in approximately 1/4th of the milk and all the vanilla. Into a medium saucepan, heat remaining milk over high heat. Using a wire whip, slowly pour hot milk into first mixture beating well. Pour mixture back into saucepan; stirring, bring mixture back to a boil. Away from heat, beat mixture until smooth; leave to cool until lukewarm. Into a small bowl, beat egg white until stiff using an electric beater. Transfer approximately 1/4th of lukewarm mixture into a medium bowl. Delicately fold in beaten egg white. Pour mixture back into saucepan; mix into creamy mixture. Cook custard over low heat for 2 minutes, stirring from time to time. Pour custard into a clean bowl. Leave custard to cool to room temperature, before using.