The Vintage Chiffon Cake Site

Frostings/Icings, etc.

Custard Filling

Soften 1 envelope or 1 tbsp. unflavored gelatin
in 1/4 cup cold water. Beat slightly 3 egg yolks.
Stir in 3/4 cup sugar, and 1/8 tsp. salt. Gradually
add 1 1/2 cups scalded milk. Cook over simmering
(not boiling) water to consistency of thick
cream and mixture coats a spoon (176°),
stirring constantly. Remove from heat. Stir
into hot mixture the softened gelatin. Cool,
then chill until partially set. Fold in 1 cup
heavy cream, whipped, 1 tsp. each vanilla and al-
mond extract. Serves about 8.

Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 17.