Cream Fillings For Cake Roll.. Chocolate, Coconut, Butterscotch - cooking recipe

Ingredients

1/2 cup granulated sugar
3 tablespoons unbleached flour
1/4 teaspoon salt
1 1/4 cups skim milk, room temperature
1 large egg, beaten slightly
1 tablespoon margarine, melted
1 teaspoon vanilla

Preparation

Combine granulated sugar, flour and salt in a saucepan.
Gradually add milk. mix well.
Cook over medium heat until mixture boils, stirring constantly, boil 1 minute.
Blend a 1/4 cup of hot mixture into beaten egg.
Return egg mixture to saucepan, mix well.
Cook until mixture starts to bubble, stirring constantly.
Stir in margarine and vanilla.
Cool, then spread over jelly cake roll.
FOR CHOCOLATE CREAM FILLING:
3/4 cup granulated sugar.
3 tbls unbleached flour.
1/4 tsp salt.
1 1/4 cup skim milk, room temperature.
1 oz unsweetened baking chocolate square, melted.
1 egg, slightly beaten.
1 tsp vanilla.
do same as basic cream filling, except add chocolate square with milk, finish same as basic cream.
COCONUT CREAM FILLING:
same as basic cream filling, except use 1/2 cup granulated sugar, 3 tbls flour,1/4 tsp salt, 1 1/4 cup skim milk, room temperature,do basic procedure.use 1/3 cup flaked sweetened coconut.
BUTTERSCOTCH CREAM FILLING:
2/3 cup brown sugar, packed.
3 tbls flour.
1/4 tsp salt.
1 1/4 cup skim milk, room temperature.
1 egg, slightly beaten.
1 tbls margarine, melted.
1 tsp vanilla.
Combine brown sugar, flur, and salt in a saucepan.Gradually add mik, mix well.Cook over medium heat till mixture begins to boil.Boil 1 minutes, stirring constantly.
Blend a 1/4 cup of hot mixture into beaten egg.
Return all to sauepan, mix well.
cook until mixtue starts to bubble., stirring constantly.
Stir in margarine and vanilla.
Cool then spread over cooled jelly cake roll.