Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cream Custard Cake Filling Recipe
    Lost? Site Map

    Cream Custard Cake Filling

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Molly53's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    batch

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on March 26, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2010

      55

      This is the best

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

    Advertisement

    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%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes