French Custard Cream

1/3 cup sugar

1 tbsp flour

1 tbsp corn starch

1/4 tsp salt

1 1/2 cup milk

1 beaten egg

1 tsp vanilla

½ cup heavy cream, whipped

Mix and boil all but cream until thickened. Cool. Fold in whipped cream.

Can use as filling for boston creme cake, eclairs, etc.