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Chef Bennett's Labor Day Recipes

Chef Robert Bennett stopped by Eyewitness News to share his recipes for Custard Filling and Vanilla Cupcakes.

CUSTARD FILLING FOR CUPCAKES

2 1/2 c. milk
5 egg yolks
3/4 c. sugar
2/3 c. sifted all purpose flour
2 tbsp. butter
1 vanilla bean, split lengthwise

Heat milk and vanilla bean in large heavy saucepan until bubbles appear around edge. Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed. Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring. Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick. Remove from heat. Stir in butter. Place a piece of wax paper directly on surface of filling to prevent skin from forming. Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time. To make chocolate filling following the directions for Vanilla Custard Filling, adding 3 squares unsweetened chocolate to milk in step 1, stirring until melted.

Vanilla Cupcakes

Yields: 18 cupcakes

(6 oz.)1 1/2 sticks unsalted butter
1 1/2 cups sugar
2 eggs
2 teaspoons pure vanilla extract
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups All purpose flour
1 1/4 cups milk

Cream butter and sugar. Add eggs one at a time. Add dry ingredients and milk. Fill baking cups 2/3 full. Bake 375 F approx. 20 min. or until golden

Use the icing recipe of your choice.

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