French Cream Filling] - cooking recipe

Ingredients

1/2 c. sugar
1/4 c. bread flour
2 Tbsp. cornstarch
1 Tbsp. oleo
1 egg yolk
1/2 c. cold milk
2 c. warm milk
2 tsp. vanilla

Preparation

Mix sugar, flour, cornstarch and salt.
Beat egg yolk slightly and combine with 1/2 cup cold milk.
Add to dry ingredients, forming a smooth paste.
Add warm milk slowly and cook until thick and smooth.
Stir constantly.
Cook 5 minutes after it thickens. Now add oleo; when cool, add vanilla.
Store in refrigerator for 2 hours before filling eclairs.