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!).
Baker from The Epicurean Delight - Falls, PA