Best Custard Filling Recipes

EASY CUSTARD CAKE FILLING

Steps:

• Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
• Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.

CREAM PUFFS WITH CUSTARD FILLING

Steps:

• For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
• Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
• Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
• Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
• Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.
• For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
• Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.

LEMON CUSTARD FILLING

Steps:

• In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

CUSTARD CREAM FILLING

Steps:

• 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.

ALMOND CUSTARD FILLING

Steps:

• Mix nonfat dry milk, cornstarch, and sugar together in a medium sized saucepan. Stir in a mixture of water and egg yolks gradually, until smooth. Cook and stir over medium heat until thick and smooth. Continue to cook while stirring over low heat for one minute longer. Remove from heat and stir in almond extract. Allow custard to cool before using.

VANILLA/CHOCOLATE CUSTARD FILLING FOR CANNOLI

Steps:

• Prepare basic cream puff recipe as above. Let cool.
• Heat milk in large heavy saucepan until bubbles appear around edge. Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed. Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring. Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick.
• Remove from heat. Stir in butter and vanilla. Place a piece of wax paper directly on surface of filling to prevent skin from forming.
• Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
• To make chocolate filling following the directions for Vanilla Custard Filling, adding 1tbs + 1tsp chocolate coco powder stirring until combine. Continue with rest of recipe. Fill puffs just before serving.

CUSTARD FILLING

Steps:

• Slit the vanilla pod open lengthways and scrape out the seeds. Put both pod and seeds into a heavy-based saucepan with the milk and bring slowly to the boil, to infuse the vanilla.
• Meanwhile put the egg yolks and the 125g sugar in a bowl and mix together for a few secs, then add in the flour and mix again.
• Pour the just-boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the saucepan. Cook over a medium heat, whisking constantly, for about 10 mins until very thick
• Pass through a fine sieve, discarding the vanilla, and place a sheet of cling film on the surface of the custard to prevent a skin forming. Leave to cool, then chill in the fridge.
• Whip the cream and the 2 tbsp sugar together until thick but not overwhipped, fold into the chilled custard. You can now scoop the the custard into a piping bag and use it as the filling in Justin's doughnut recipe.
• Try different flavours...Brown sugar: Replace the caster sugar with half soft dark brown sugar and half light brown sugar. You can add chopped stem ginger to the finished custard, or some hazelnut praline. Finish with half the quantity of cream.Chocolate: Whisk 150g dark (70%) chocolate into the milk. Finish with half the cream.Coffee: Add 4 tbsp of freshly ground strong coffee to the milk.Malt & vanilla: Mix 2 tbsp of powdered malt into the sugar, and 2 tbsp of liquid malt into the milk.Saffron: Add a good pinch of saffron to the milk. Finish with half the quantity of cream.Violet custard: Add 3 tsp of violet extract and 3 tbsp of violet liqueur to the finished custard. Sprinkle sugared violets and crushed Parma Violet sweets over the top of the filled doughnuts.

ROLLING STONES BROWN SUGAR CUPCAKE WITH COCONUT CUSTARD FILLING, SPICED RUM FROSTING AND CRACKED BROWN SUGAR BRITTLE

Steps:

• Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 standard cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside.
• In the bowl of an electric stand mixer, cream the brown sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine 1/4 cup plus 2 tablespoons water and the egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined.
• In a small bowl, combine the soymilk and vinegar and set aside.
• Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the two, ending with the soymilk.
• Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into each cupcake comes out clean, about 19 minutes. Cool the cupcakes completely.
• To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard Filling in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Cracked Brown Sugar Brittle. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
• In a medium heavy-bottomed saucepot, stir together 1 3/4 cups of the coconut milk and the sugar. Heat on medium-high until the mixture begins to bubble around the edges.
• In a small bowl, mix the remaining 1/4 cup coconut milk and the cornstarch into a slurry. Slowly add the cornstarch mixture to the hot sugar mixture while whisking. Cook for 2 more minutes while stirring. Remove from heat and let cool completely. Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip. Yield: 2 cups.
• In the bowl of a stand mixer, whip the margarine and shortening until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the powdered sugar a little at a time. Add the cinnamon, allspice and cloves, and mix. Scrape the bottom of the bowl. Add the rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Yield: 2 quarts.
• Ingredients and Directions
• Line a cookie sheet with parchment paper and set aside. In a medium heavy-bottomed saucepan, boil the sugar, corn syrup, 1/4 cup water and salt, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 degrees F. Remove from the heat and stir in the baking soda and margarine. Pour the mixture onto the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers.

LIGHT CHOUX PASTRY WITH SWEET CUSTARD FILLING AND FRESH STRAWBER

Steps:

• Preheat oven to 425 degrees. Combine the water and butter in a large pot and bring the mixture to a boil. Add in the flour and salt, stirring until the mix takes on the shape of a ball. Move the dough ball into a bowl, and rapidly beat in the eggs, taking care to mix quickly as to not cook the eggs. Use two spoon to roughly mold and transfer the dough to an ungreased baking sheet. Be sure not to use an ice cream scooper, because it will cause your pastries to be too dense and take on a doughnut-hole texture. Bake the pastries for 22-25 minutes until puffy and golden. While still in the oven, use a toothpick or chopstick to poke a whole in each of the pastries. This will allow the hot air to escape, and keep the cream puff from collapsing. Allow to cool completely.
• To make the egg yolk custard, combine the flour and cornstarch in a small bowl and set aside. On medium heat, combine the milk, vanilla, and butter, allowing it to simmer, but stirring constantly to keep from burning the milk and creating lumps. Beat the eggs and sugar together until frothy. Stir in the mixture, whisking constantly. When combined, add in the flour and cornstarch. Stir constantly until thickened. Add more sugar and vanilla to taste, you want the custard to be sweet.
• Allow the custard to cool completely. When cool, cut the pastry almost in half. Use a piping bag to pipe the desired amount of custard into the pastry. Add in cut strawberry halves, then pipe just a little more custard to the top to hold the pastry together. Garnish by drizzling melted bakers chocolate over the top with a fork and a dusting of powdered sugar.
• Best served slightly chilled!

VANILLA HEART-SHAPED CAKE WITH RASPBERRY-AND-CUSTARD-FILLING

Steps:

• Preheat oven to 325°F. Spread coconut in a single layer on a rimmed baking sheet and bake until dry but not browning, about 5 minutes. Remove from oven and let cool completely on sheet.
• Increase oven temperature to 350°F. Butter a 10-by-2-inch heart-shaped cake pan (see cook's note for product link). Line bottom with parchment, butter parchment, and dust with flour, tapping out excess. Stir together flour, baking powder, and salt. In a heatproof bowl set over (but not in) a pot of simmering water, whisk together eggs, sugar, and vanilla seeds until sugar has dissolved and mixture is warm. Remove from pot and beat on high speed until thick and pale, about 4 minutes. Add flour mixture; whisk just to combine. Add butter; whisk to combine. Add crème fraîche, milk, and vanilla extract; whisk to combine.
• Scrape batter into prepared pan, smooth top, and bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then invert onto rack, remove parchment, and let cool completely. Cake can be made ahead to this point, wrapped in plastic, and stored at room temperature up to 1 day.
• Whisk pastry cream to lighten, then whisk heavy cream to stiff peaks. Fold whipped cream into pastry cream. Using a serrated knife, split cake in half horizontally. Use a 4 1/2-to-5-inch heart-shaped cutter to cut out center of bottom layer. Spread a thin layer of cream mixture (about 1 cup) over other (uncut) layer, then arrange about 2 3/4 cups berries over cream, covering entire layer.
• Dollop about 1 1/2 cups more cream mixture over berries, spreading with an offset spatula to cover. Place cut-out layer on top, bottom-side up. Fill heart-shaped hollow with remaining cream mixture. Refrigerate at least 2 hours or, covered, up to 24 hours.
• Frost top and sides of cake with crème-fraîche whipped cream. Sprinkle border with coconut. Arrange remaining 1 1/4 cups berries over cream mixture in heart-shaped hollow. Refrigerate at least 1 hour or, covered, up to 8 hours.

BRANDIED CUSTARD CREPE FILLING

Steps:

• 1. In a 2-quarter saucepan, combine the milk, sugar, and cornstarch and cook until thickened (or microwave for 5 to 7 minutes).
• 2. Add 1/4 of the hot milk mixture to the beaten eggs, and blend well.
• 3. Add the egg mixture to the remaining hot milk mixture in the saucepan and stir over medium heat (or microwave for 2 minutes or until thick). Remove pan from heat; stir in the brandy (if using) and vanilla. Chill completely.
• 4. For use as a crepe filling - Recipe makes enough filling for 10 crepes. Place 3 tablespoons of custard in the center of each crepe. Add about 1/3 cup of sliced strawberries, if you wish. Then gently roll each crepe and place on a plate. Top each crepe with whipping cream and fresh strawberries.

CAKE AND CANNOLI CUSTARD CREAM FILLING

Steps:

• Combine sugar, flour and salt in a pot.
• Whisk to combine well.
• Add milk gradually to get no lumps.
• Stir over medium heat until it thickens and comes to a low boil, about 10 minutes.
• Beat yolks in a bowl.
• Add some hot mixture into the bowl just a little to bring to a warm temperature.
• Add all back into the pot of mixture on the stove and continue to low cook until thick, do not boil.
• Remove and blend in the vanilla and pkg of dry pudding mix.
• Stir well until blended.
• Cool two hours, covered with saran (not to get a skin on top) or until cold.
• Beat nutri whip and then fold into the cold custard.
• Blending well, the cold mixture is hard to fold in( as it has set to a thick custard) so using beaters low speed is also good results.
• Fill cannoli-- or filling and topping for cakes.this should be stored in the refrigerator, because of the Nutri whip topping.
• I have never made this with reg. whipping cream, always Nurti Whip.

SUGAR FREE SWEET POTATO CUSTARD/PIE FILLING II

Steps:

• Stir Splenda and sugar into mashed sweet potato.
• Add evaporated milk/soymilk and vanilla extract.
• Beat egg in separated bowl and add to sweet potato/milk mixture.
• Pour mixture into creme brulee/custard dishes.
• Bake in 190C oven for 20 minutes,lower temperature to 170 and bake until wooden toothipick is clear when inserted.
• Adjust baking temperature and time.

BEE STING CAKE(SPONGE CAKE WITH A HOMEMADE CUSTARD FILLING)

Steps:

• Cake method.
• Preheat oven to 180 degrees Celsius. Sift flour and baking powder. Cream butter and sugar until light and fluffy. Add vanilla. Add eggs one at a time beating well after each addition. Add sifted dry ingredients alternating with milk. Spread batter into a greased and floured 22cm loose bottomed cake tin.
• Topping method.
• Combine all ingredients in a pot and heat until sugar has dissolved over medium heat. Pour over cake and spread evenly. Bake in oven for 35 minutes or centre of skewer comes clean.
• Custard method.
• While cake is in oven make filling.
• Scald milk and cream. Beat egg yolks with sugar until light and creamy. Add cornflour and vanilla extract; then slowly add scalded milk and cream. Cook on top of double boiler stirring until mixture thickens. Stir in butter and set aside to cool.
• Once cake is cool split cake in three layers carefully and sandwich together with custard.

APPLESAUCE CUSTARD FILLING-HOMEMADE

Steps:

• 1. Place the apples in a 3 quart saucepan and add 2 cup water and cook until very soft. Remover from heat. Mash apples down and add sugar, rum and lemon zest. Return to low heat and cook until mixture mounds when dropped from a spoon.
• 2. Soften gelatin in the 1/4 c. water and dissolve over hot water. When dissolved stir it into the applesauce. Let applesauce set to cool. This mixture will thicken quickly in the refrigerator. Now it is ready to use in your favorite recipe.

ITALIAN CREAM PUFFS WITH CUSTARD FILLING (ST. JOSEPH'S DAY PASTRIES) RECIPE

Steps:

• For the pastry Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside. In a heavy saucepan, heat the water. Add the butter. When melted, remove the pan from the stove and add the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan. Remove the pan from the heat and add the eggs one at a time, beating with a wooden spoon or hand mixer in-between additions to mix well. Fill a pastry bag fitted with a ½-inch tip with the cream puff batter. Squeeze out 3-inch puffs, about ½ inch apart on a cookie sheet. Bake 20 minutes or until golden brown. When done, carefully slit the side of each cream puff with a knife to allow steam to escape and to prevent the puffs from becoming soggy inside. Transfer to cooling racks and let cool. For the custard In saucepan over moderate heat, combine sugar, flour and salt. Add milk gradually, cooking and stirring until mixture is thick and bubbly. Lower heat, stirring for 2 minutes and remove from heat. In a small bowl, add cream mixture to eggs slowly. Return mixture back to pan. Bring to gently boil for 2 more minutes, adding butter, rum, and vanilla. Tranfer to a shallow bowl to cool, placing plastic wrap on the top of the custard to prevent a skin forming. Refrigerate. Once custard has cooled completely, pipe into opened pastry shells until they are so full they might pop, top with a cherry, and dust with powdered sugar.

BANANA CUSTARD FILLING (DAIRY FREE)

Steps:

• Combine dry ingredients in a medium bowl. Mix and set aside.
• Pour hemp milk into a saucepan, cook over medium heat, stirring regularly, until candy thermometer registers 160 degrees.
• Gradually stir one fourth of the hot hemp milk into egg.
• Add remaining hemp milk to egg, stirring until well combined.
• Stir into reserved dry ingredients.
• Return mixture to pot and cook stirring constantly until mixture thickens and coats the spoon.
• Remove from heat and stir in margarine, vanilla, and bananas.
• Let cool to room temperature before using as a cake filling or pour into single serving dessert bowls to cool.

PAVLOVA WITH FRUIT CUSTARD FILLING

Steps:

• To make pavlova.
• Mix egg whites until stiff, then incorporate other pavlova ingredients and mix until thick and glossy.
• Mixture must stand in peaks.
• Pile mixture onto a buttered large plate,eg dinner plate size.
• On top of this mixture make a dip-- this is where the custard filling will go later.
• Put in preheated oven 150 C for 30minutes.
• Reduce heat to 110 C and bake for further 45minutes.
• After this time, turn off oven and let pavlova cool in oven.
• To make the custard filling: Put fruit salad into a small pan on the stove top.
• Bring to boil,add cornflour dissolved in water to thicken mix.
• Lastly add the beaten egg yolks and butter.
• Cook on medium heat for a few minutes till mixture is thick.
• Taste the custard, if you prefer a sweeter taste, add some sugar (optional) to sweeten, but bear in mind that the pavlova is sweet.
• When the custard is cold, place in the"dip" on top of the pavlova.
• Top with whipped cream.
• Add passionfruit (optional) to decorate if you like.

SOUTH AFRICAN BEESTING CAKE WITH CUSTARD FILLING

Steps:

• Preheat oven to 350 deg F/ 180 deg Celsius.
• Grease and flour a 9-inch (22 cm) loose-bottomed cake tin.
• Sift flour, baking powder and salt. Cream butter and sugar until light and fluffy, and add the vanilla. Add the eggs one at a time, and beat well after each addition.
• Add the sifted dry ingredients, alternating with the milk, until you have a smooth sponge batter.
• Spread the batter in the prepared tin, and prepare the topping before the cake goes into the oven.
• Topping: combine all the ingredients in a small pot, stir, and heat until the sugar has dissolved. Pour this over the cake batter and spread evenly.
• Bake the cake in the preheated oven for 35 - 45 minutes, or until a skewer comes out clean.
• Remove cake carefully and cool on a wire rack.
• While cake is in the oven, make the custard filling.
• Bring milk and cream just to simmering.
• Add cornstarch to the sugar, then beat egg yolks with this mixture and the vanilla until light and creamy.
• Slowly, in a thin stream, add the scalded milk while whisking. Now you need to put this mixture either in the pot you scalded the milk in, or in a double boiler. Heat, stirring, (I prefer stirring with a whisk) until the mixture thickens well. Do not boil it because the eggs will cook and the custard will separate, so be very careful.
• Stir in the butter, remove from heat, and cool.
• Once the cake and custard have cooled down, split the cake carefully into three thin layers. You can do this with thick cotton thread, pulling it through the cake from both sides. Or use a long serrated knife like a bread knife.
• Sandwich the layers together with the custard filling. The top should be golden, with lovely golden sliced almonds.

BANANA CUSTARD FILLING

Steps:

• Combine sugar, flour, and cornstarch in a medium mixing bowl.
• Mix well and set aside. Pour milk into a large saucepan, cook over medium heat until candy thermometer registers 160 degrees.
• Gradually stir one fourth of the hot milk into yolks, stir into reserved dry ingredients, and add remaining hot milk.
• Cook stirring constantly until mixture thickens and coats the spoon. Remove from heat and stir in butter, vanilla, and bananas.
• Let cool to room temperature.