Vanilla Custard Filling

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

Directions

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!).

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