CREAM PUFFS WITH CUSTARD FILLING
This is a recipe my mom has been making forever and it is so yummy! She says the recipe makes 12-18 cream puffs depending on how big you make them. I hope you like them!
Provided by hungrykitten
Categories Dessert
Time 50m
Yield 12-18 cream puffs
Number Of Ingredients 11
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.
CUSTARD CREAM RECIPE
TRADITIONAL ITALIAN RECIPE: This is probably the most famous pastry filling in Italy. Croissants, bisquits, bomboloni and cakes can all be found with Custard Cream. While everyone and anyone consumes themselves with making red-velvet-this and that... the world doesn't know what they are missing. Nothing against Red-Velvet stuff but.. come on guys, isn't that enough already?
Provided by Uncut Recipes
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Remove all Seeds from Vanilla Pod and set aside.
- Place half of the Milk into a pot along with the Lemon Zest and Vanilla Pod, and let it nearly boil for few minutes.
- Turn off the heat and let the Milk cool and absorb the aroma.
- Combine the Egg Yolks, Sugar and Vanilla Seeds into a bowl. Mix well.
- Beat the Starch into the Egg mix, and add a small portion of the Milk ( lukewarm ). Mix everything the best you can till you manage to break all the lumps.
- Remove the Lemon Zest from the Milk...
Nutrition Facts : ServingSize 1 portion, Calories 240 cal, Fat 10 g
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.
Provided by Marie
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 219.2, Fat 6.6, SaturatedFat 3.6, Cholesterol 78.5, Sodium 106.8, Carbohydrate 34.3, Fiber 0.3, Sugar 22.5, Protein 5.9
CUSTARD CREAM
This recipe is both easy to make and very tasty. Adapted from Larousse Gastronomique. The custard is pourable, but noticeably thickened (similar to yoghurt). The amount of sugar gives it a reasonably sweet taste, but the original recipe is even sweeter, so adjust to taste :) You can use powdered sugar, but it's not absolutely necessary, the sugar will dissolve quite nicely in the milk. Cane sugar can also be used, but be sure to use a bit less of it. You can also use an extra egg yolk (instead of the corn starch).
Provided by JasperJ
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Put the milk over moderate heat in pan of suitable size (you don't want too much surface area, to prevent too much milk from evaporating).
- Combine the egg yolks, sugar and corn starch in a heavy-bottomed pan. When the milk boils, turn down the heat.
- Combine the milk with sugar/egg-yolk mixture bit by bit, making sure the mixture is completely dissolved in the milk. Now add the vanilla extract or other flavouring.
- Now turn on the heat (not too high, but you don't have to be extremely careful either) and keep stirring until the mixture starts to boil again and then turn off the heat. I like to use a whisk, which helps to mix everything well and make the custard slightly fluffy.
- If you feel the custard is too fluid even after it has boiled you can consider adding a bit more corn starch, but be very sure to mix it with some milk first, and be sure to not let the custard continue boiling for too long.
- Pour the custard into serving dishes. The custard can be served while hot (but wait a few minutes, or you'll burn your mouth) or after letting it cool down (it will thicken slightly while cooling down).
Nutrition Facts : Calories 350.6, Fat 10.6, SaturatedFat 5, Cholesterol 266.1, Sodium 71.4, Carbohydrate 57.7, Sugar 50, Protein 7.6
CREAM CUSTARD CAKE FILLING
A luscious old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Enough filling for two 9-inch layers, 2 dozen cream puffs or eclairs, or a 9 inch pie. Cooking time is approximate and cooling time not included in preparation time.
Provided by Molly53
Categories Dessert
Time 25m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix the sugar, flour and salt together in a double boiler and add the hot milk gradually, stirring constantly.
- Cook until the mixture thickens.
- Pour a small amount over the eggs and mix thoroughly; add back into the first mixture and cook for two more minutes.
- Remove from heat and cool; add vanilla.
Nutrition Facts : Calories 1194.1, Fat 28.2, SaturatedFat 14.3, Cholesterol 491.3, Sodium 961.6, Carbohydrate 203.8, Fiber 1.1, Sugar 151.3, Protein 32.6
HEAVENLY CREME FILLED CUPCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 18 cupcakes
Number Of Ingredients 21
Steps:
- For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
- To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
- In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
- In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
- Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
- Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
- For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
- For the creme filling: Whip together the butter and shortening until light and fluffy.
- Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
- When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
- Let them set before serving.
CREAM PUFFS I
Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.
Provided by MYFBIL
Categories World Cuisine Recipes European French
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
- Preheat oven to 450 degrees F (230 degrees C).
- For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
- Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.
Nutrition Facts : Calories 255 calories, Carbohydrate 25.1 g, Cholesterol 120.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 81.2 mg, Sugar 12.5 g
EASY CUSTARD CAKE FILLING
Use this delicious filling to fill cupcakes or your favorite layer cake. The microwave makes it fool-proof! Use different extracts to vary the flavor; almond and mint are both really good.
Provided by Melissa
Categories Desserts Fillings Cream Fillings
Time 43m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 25.5 g, Cholesterol 51.4 mg, Fat 2.5 g, Fiber 0.1 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 115.3 mg, Sugar 21.8 g
PASTRY CREAM
This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.
Provided by CHRISTINIBEANIE
Categories World Cuisine Recipes European French
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
- When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g
LEMON CUSTARD FILLING
A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
Provided by HILARY2000
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g
CAKE AND CANNOLI CUSTARD CREAM FILLING
very good cream filling.. Note: I also made this with using only 250 ml of Nurti Whip and it turns out a little heavier but is great believe me..this is a three for one recipe here..as you can also use the filling without the nutri whip too with good tasting results. Use this filling for tarts, cream puffs, or cakes and although not a traditional cannoli filling its great in those too. Nutri Whip is a Canadian Product, it is similar to Rich's Ready to Whip Topping. It is liquid and needs to be beaten just like whipping cream, without sugar added.
Provided by andypandy
Categories Sauces
Time 25m
Yield 3 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 522.4, Fat 20.3, SaturatedFat 10.8, Cholesterol 299.7, Sodium 651.8, Carbohydrate 74, Fiber 0.3, Sugar 29.1, Protein 11.2
CUSTARD FILLING
A thick and creamy vanilla custard, perfect for piping into plump doughnuts or featherlight eclairs
Provided by Justin Gellatly
Categories Dessert
Time 30m
Yield Makes about 900g (45g filling each for 20 doughnuts)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 132 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
HOME-MADE CUSTARD CREAMS
A brilliant recipe for making with children, making classic custard creams in your favourite shapes.
Provided by simonbeal
Time 45m
Yield Makes Biscuits
Number Of Ingredients 9
Steps:
- Cream sugar and margarine, then fold in flour, custard powder and vanilla essence until a roll-able dough is formed. Alternatively combine all ingredients in a food processor, and then by hand form the dough.
- Preheat the oven to 200C/fan 180C/gas 6.
- Flour a surface and roll out dough to roughly 1/2 cm thickness. Then cut out shapes, ensuring there is a duplicate of each shape you cut.
- Place shapes on a baking tray covered in baking parchment (or greased and floured), ensuring that one of each pair is put on upside down (i.e. flipped over, rather than rotated). Place in oven for 10 minutes, or until golden brown. Remove and cool on a wire rack.
- Blend the icing sugar and margarine, and then use to fill the custard creams once they are cool. Place a bit on the bottom (i.e. non-smooth side) of the first biscuit, then push the bottom of the first biscuit's pair onto this. Don't force together as otherwise the filling will just explode out the sides! Leave to set in a container or eat there and then.
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