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    You are in: Home / Recipes / Cream Custard Cake Filling Recipe
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    Cream Custard Cake Filling

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on December 25, 2010

      Not bad, but I would definately go with the two eggs over the other suggestion. I would personally add an extract to one's liking; I used rum and vanilla for flavor. Cheers.

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    • on May 28, 2010

      This is the best

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    • on December 19, 2009

      i followed the recipe exactly, (using flour and 2 whole eggs) which is unusual for me, ad the custard turned out great. tastes fabulous, no lumps. i thought it thickened up enough while cooling but after i began stirring in the vanilla i realized it was not thick enough for filling a cake...no probs though, just put it back on the double boiler for a few more mins and voila!!! perfect for filling the cake i made. thanks for posting.

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    • on September 06, 2009

      Excellent, excellent, excellent. I used the flour instead of cornstarch and the 8 egg yolks instead of four whole eggs. I added two more tablespoons of flour. You have to watch the custard closely and stir constantly. But it is worth it. I use it for my catering needs.

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    • on August 05, 2009

      Fantastic! The ingredients are nearly the same as my Grandma's, but the process is much better. There wasn't even a need to refrigerate it to help it thicken. Yay! Even Mom was impressed. Thank you for sharing this recipe. Note to PixiBlossom: the recipe calls for egg yolks, not whites.

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    • on March 29, 2009

      Thank you for such a great recipe! I used the four egg yolks and the cornstarch and it was perfect. I had to strain it when it was done thickening to get some clumps out, but it wasn't much work. the only thing was that I thought this was too sweet. It may just be my own tastes so I gave the recippe five stars anyway. I was using it for cake filling so I whipped about 1/2 cup of cream (without sugar) and folded it into the custard. I also added a teaspoon of orange extract and cut the vanilla to half a teaspoon (I made an orange cake). The whipped cream was great for the texture and cut the sweetness. next time I will cut the sugar to 1/2 cup. Thanks again.

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    • on March 26, 2009

      Delicious! This was the first time I've made a custard. I used it for a 9 inch layer cake and halved the recipe since I only needed one layer. I used only the egg yolks and I microwaved the milk. It turned out perfectly!

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    • on January 01, 2009

      Very rich and wonderful! It is now my favorite filling....Thanks!!

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    • on July 23, 2009

      I made this for my sons birthday cake. He loves custard, however this did not turn out for me. I used the 4 egg whites which overpowered everything else. Maybe next time I will try to used the 2 eggs. It also took about 20-25 minutes for this to thicken...maybe I cooked it too long.

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    • on July 22, 2009

      I followed the instructions perfectly and got a runny custard. Great for fruit, terrible for cake filling!

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    Nutritional Facts for Cream Custard Cake Filling

    Serving Size: 1 (783 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1194.1
     
    Calories from Fat 253
    21%
    Total Fat 28.1 g
    43%
    Saturated Fat 14.2 g
    71%
    Cholesterol 491.3 mg
    163%
    Sodium 961.6 mg
    40%
    Total Carbohydrate 203.7 g
    67%
    Dietary Fiber 1.0 g
    4%
    Sugars 151.2 g
    605%
    Protein 32.6 g
    65%
    Detailed Nutrition Values About Nutrition Info

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