Vanilla Custard FillingThis recipe was the sweet treat that my mom used to fill cream puffs with. When I started making cakes, I tried using it as a filling and it was a hit with my husband and family, so I’ve been using it for that purpose ever since. It is not overly...
This recipe was the sweet treat that my mom used to fill cream puffs with. When I started making cakes, I tried using it as a filling and it was a hit with my husband and family, so I’ve been using it for that purpose ever since. It is not overly sweet and when paired with a white or vanilla cake it gives just the right balance of smooth vanilla flavor. You may replace the vanilla with almond extract as well to suite your need. I have also sliced fresh strawberries and layered them into cakes with this filling for a delicious outcome!
~One very important rule to remember with this recipe: Stir, Stir, Stir, STIR! It’s almost done constantly throughout the process. And be careful at the end when your stirring the thickening, boiling mixture… it might spatter (I always wear an oven mitt)
- 2 Tbsp Cornstarch
- 1/8 tsp Salt
- 1/3 cup Granulated Sugar
- 2 cups Milk
- 2 Lg Egg Yolks (slightly beaten)
- 2 Tbsp Butter (room temperature)
- 2 tsp Vanilla or Almond extract
1. Mix sugar, cornstarch and salt in a 2 quart saucepan.
2. Gradually stir in milk.
3. Cook over medium heat, stirring constantly, until mixture thickens and boils.
4. Boil and stir 1 minute.
5. Gradually stir at least half of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan.
6. Boil and stir 1 minute then remove from heat.
7. Stir in butter and extract.
8. Pour into bowl and cover with plastic wrap (pressed directly on the filling, so a thick skin doesn’t form) and refrigerate until chilled completely.
Can be piped into cream puffs, used to fill cupcakes or cakes, used in trifles or eaten with a spoon (like I do!).