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
- Heat the milk and cream – Heat until steaming and just beginning to simmer; do not boil.1 cup Milk , 1 cup Whipping cream
- Whisk the yolks – Whisk the egg yolks, sugar, salt, and cornstarch until smooth and lump-free.4 large Egg yolks, ½ cup Sugar, 4 tbsp Cornstarch, ¼ tsp Salt
- Temper the eggs – Slowly add some of the hot milk mixture while whisking constantly.
- Cook the custard – Return everything to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling.1 tsp Vanilla bean scrapings , 2 tbsp Butter
- Finish – Remove from the heat and stir in the butter and vanilla until smooth.
- Cover and chill – Cover the surface directly with plastic wrap and chill completely before using.
- For cake filling: Use the custard completely cold. It thickens as it chills, making it much easier to fill and stack cake layers.
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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