Cream Custard Cake Filling

Submitted by Molly53

"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."

 

• Ready In: 25mins
• Ingredients: 6
• Yields: 1 batch

ingredients

• 177.44 ml granulated sugar
• 73.94 ml flour or 36.97 ml cornstarch
• 1.23 ml salt
• 473.18 ml milk, scalding hot
• 2 eggs or 4 egg yolks, well beaten
• 4.92 ml vanilla

directions

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.

Reviews

[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!

 

[SheriMacneall]

No changes needed, delicious!!!thank you.

 

[ggmom56]

This is the best

 

[33threes]

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.

 

[SarikaKisSzentem]

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.