Custard Cream Filling

"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."
photo by Eve S. photo by Eve S.
photo by Eve S.
photo by Ashley S. photo by Ashley S.
Ready In:




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

Questions & Replies

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  1. Maura S.
    I followed all of the directions to a T. My custard turned out like soup. It did not thicken. I don't know what I did or where I went wrong. Is there anyway I can save it somehow? :(
  2. Angie B
    I need to make a custard in advance, on a Tuesday, to use on Friday. Will it hold up in the frig? Can I freeze it?


  1. cbreev 2
    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.
  2. Ameera S.
    great base for a custard cream. I followed it (almost) exactly and it came out to a nice consistency - I added about 1.5 TBSP of butter and slightly more vanilla and I liked it much better. I kept stirring every few minutes while it cooled then stored it in the fridge until i needed it. It thickened nicely and had a nice flavor.
  3. abellisa
    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!!!
  4. Okitsme
    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
  5. Mikki H
    This is a delicious custard! I have used it as a cake filling several times, and it always works out beautifully and everyone raves about it. Last time I made it my brother-in-law said he could eat a bowl full of it. It's super easy and it's made out of ingredients that everyone usually has on hand which is very convenient. Thanks for sharing!


  1. Ameera S.
    I added 1.5 TBSP butter and a splash more vanilla
  2. Ashley S.
    Added a tablespoon of vanilla and poured egg mixture in while milk was heating
  3. mollypaul
    Loved it and had no problem with consistency. Subbed 1/2 teaspoon orange extract for the orange rind, but otherwise followed the recipe exactly.


I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
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