Vanilla Custard Cake Filling
Coooking Temperature: Stovetop
Diet : GF, NF,
Calories: 10
Adjust Servings Here: 10 servings
Description
A vanilla custard cake filling can be an absolute treat hidden between two layers of cake. That creamy sweet goodness made from cooking eggs, milk, and sugar. Try it as a cake filling, in layered trifles or just pour it alongside a delicious warm Brownie. It's a luxury in all forms.
Ingredients
Makes 2 1/2 cups
- 1 cup (240 ml) Milk (full-fat)
- 1 cup (240 ml) Whipping cream (32 to 38% fat)
- 4 large Egg yolks
- ½ cup (100 g) Sugar
- 4 tbsp Cornstarch (or 2 tbsp flour)
- 1 tsp Vanilla bean scrapings (or 1 tsp vanilla bean paste)
- 2 tbsp (30 g) Butter (room temperature, unsalted)
- ¼ tsp Salt (optional)
Instructions
- In a mixing bowl combine egg yolks, sugar, salt, and flour/cornstarch. Whisk until light and foamy. Set aside4 large Egg yolks, ½ cup Sugar, 4 tbsp Cornstarch, ¼ tsp Salt
- Heat milk, whipping cream, and vanilla bean scrapings in a medium saucepan over medium heat. Let come to an almost boil but do not boil.1 cup Milk , 1 cup Whipping cream, 1 tsp Vanilla bean scrapings
- Once the milk has reached an almost boiling point. Carefully pour some of the hot milk mixture into the egg mixture a little at a time.
- Once almost half the mixture has been added, the eggs should have been tempered. Now, pour the egg mixture back into the saucepan with the remaining milk to continue cooking.
- Place the saucepan back on low heat and continue to cook stirring constantly. The mixture will slowly start to thicken. Continue to cook on low until the custard is thick and coats the back of your spoon.
- Finally, add the butter and give it a good mix. When done - strain thru a sieve.2 tbsp Butter
- Cover the custard with plastic wrap making sure the plastic is in contact with the surface of the custard to prevent skin from forming.
- Place in the fridge to cool completely. When cooled place the custard in the bowl of a stand mixer with a whisk attachment and whip for 3 minutes on high.
- If not using immediately continue to chill in the fridge. Once chilled your custard is ready to be used as the cake filling, trifles, tarts, or any dessert that calls for pastry cream. It is delicious on its own too.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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