There are many uses for this vanilla filling recipe besides filling donuts. Use it under the fruit in fruit tarts, as the bottom of a black and tan pie, or to fill a layer cake.
Makes enough filling for 12 donuts.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/4 c milk, divided
- 3 inch-long pieces of zest from a lemon
- 3 packages of vanilla sugar (about 3 T) OR 1 tsp vanilla extract
- 1/4 tsp salt
- 3 T sugar (if you are using vanilla extract add 3 T sugar)
- 2 egg yolks
- 2 T cornstarch
Preparation:
In a bowl or double boiler, mix 1/4 cup milk with the 2 egg yolks, 3 tablespoons sugar and 2 tablespoons cornstarch until sugar is dissolved.
Bring 1 cup of milk, 3 tablespoons vanilla sugar OR sugar, lemon zest, cornstarch and salt just to boiling, stirring constantly.
Slowly pour the boiling milk mixture into the egg mixture, stirring constantly. Return filling to pan and heat carefully (or heat in double boiler over boiling water), stirring until mixture thickens noticeably. Remove from heat. Place plastic wrap over filling and cool completely. Refrigerate filling within 2 hours.
