Cream Custard Cake Filling

READY IN: 25mins
Recipe by mollypaul

A luscious old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Enough filling for two 9-inch layers, 2 dozen cream puffs or eclairs, or a 9 inch pie. Cooking time is approximate and cooling time not included in preparation time.

Top Review by aricia

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!

Ingredients Nutrition


  1. Mix the sugar, flour and salt together in a double boiler and add the hot milk gradually, stirring constantly.
  2. Cook until the mixture thickens.
  3. Pour a small amount over the eggs and mix thoroughly; add back into the first mixture and cook for two more minutes.
  4. Remove from heat and cool; add vanilla.

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