Return to Main Recipes Page/Return to Home Page
2 tbsp. cornstarch
Mix dry ingredients.
Mix apple juice and oil in saucepan. Add dry ingredients gradually to wet mix over medium heat, stirring constantly until mixture thickens and bubbles for one minute.
Temper the egg by beating it slightly, then add 1 to 2 tbsp. of hot mixture. Then add egg mixture back into saucepan. Cook, stirring constantly, for two minutes. Remove from heat and add vanilla.
Archivist's Notes:
Poster's Notes:
Posted by Shayna Kravetz
Nutritional Info Per Serving: N/A
Dash salt
6 tbsp. sugar
1 scant cup apple juice
2 tbsp. oil
1 egg
1/2 tsp. vanilla
This filling is for petit fours.
The apple juice and oil replaces 1 cup milk and 1 tbsp. butter in the original recipe I found. The butter was originally added at the end for that glossy thick finish. (I don't use rice or soy milk or margarine, but if you do, then the substitutions here are obvious. I think I'd stay away from margarine, though; the flavor would be too prominent in this.) The rest of the ingredients and the method is unchanged.