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

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Marie's Note:

    This was originally given to me as a cannoli filling and although I still use it for that purpose, it also makes a great cream puff or cake filling as well as just a delicious thick pudding. A very old recipe - origin unknown.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Scald milk, being careful not to burn.
    2. 2
      Mix together sugar, flour and salt.
    3. 3
      Add eggs to flour mixture and beat well.
    4. 4
      Add slowly to milk, stirring constantly with whisk until thick.
    5. 5
      (Thickens rapidly).
    6. 6
      Remove from heat and add vanilla, orange rind and butter.
    7. 7
      Stir and cool.

    Ratings & Reviews:

    • on May 22, 2010

      45

      I had to make this twice for one cake. I had to throw the first batch out. The first time, I added the egg/flour mixture to the very hot scalded milk while the pot was still on the flame. As I was stirring (yes, it thickens VERY quickly) I noticed little brown bits in the mixture. As I stirred there were more and more. I was using a non-stick Cuisinart pot, but the custard started to burn at the sides of the pot as soon as I added the flour mixture. The more I scaped the sides of the pot as I stirred, the more brown bits got mixed into the custard. That batch was a total loss. The second time I reduced the flour to 1/3 cup and the sugar to 1/2 cup. I added the vanilla and orange extract to the egg/flour mixture. I took the scalded milk off the flame before I added the egg/flour. The scalded milk was SO hot, though, that it still started to form the brown film on the sides of the pot. So, I quickly transferred the custard into a bowl. Added the butter, whisked it some more --- and all was fine.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2011

      55

      OK, I made half of this recipe as a trial run for a punch bowl cake recipe that I have been asked to make for Christmas ( I shun the instant pudding and cool whip route), thinking that I could polish off half this bad boy in just a few minutes. Well, let me tell you, this is the most awesome custard I have ever tasted! I could only eat half of the half recipe! I am saving the rest for tomorrow! It is rich and delicious, it is absolutely going into the punch bowl cake. True comfort food at it's best! Thank you so much for posting. Jan

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2013

      55

      Fantastic!! Very easy to make, I had no problems whatsoever because I had all of my ingredients ready to go before I started cooking it. I took the pot off the stove before adding the ingredients to the milk and then returned it to the stove and continued cooking it. I even added melted chocolate to it. Delicious!!!

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

    Read All Reviews (23)

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    Nutritional Facts for Custard Cream Filling

    Serving Size: 1 (101 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 219.2
     
    Calories from Fat 59
    27%
    Total Fat 6.5 g
    10%
    Saturated Fat 3.6 g
    18%
    Cholesterol 78.4 mg
    26%
    Sodium 106.7 mg
    4%
    Total Carbohydrate 34.2 g
    11%
    Dietary Fiber 0.2 g
    1%
    Sugars 22.4 g
    89%
    Protein 5.8 g
    11%

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