VANILLA CUSTARD CAKE FILLING
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.
Provided by Veena Azmanov
Categories Dessert
Time 12m
Number Of Ingredients 8
Steps:
- In a mixing bowl combine egg yolks, sugar, salt, and flour/cornstarch. Whisk until light and foamy. Set aside
- 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. Pro tip - we prevent the milk from boiling so it does not curdle the milk in the next step.
- 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.Pro tip - This has to be done gradually. Start with 1/4 cup of the milk to eggs - mix thoroughly. Followed by another 1/4 cup - mix thoroughly.
- 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.Pro tip - This has to be cooked slowly on low heat with constant stirring or the mixture will curdle. You will notice the big bubbles start to disappear as the mixture thickens.
- When done - strain thru a sieve. Finally, add the butter and give it a good mix. Pro tip - straining the mixture will remove any curdled eggs and the butter will give it a nice velvety texture.
- Cover the custard with plastic wrap making sure the plastic is in contact with the surface of the custard to prevent skin from forming. Pro tip - a skin will make a very lumpy custard filling so we want the plastic to touch the surface of the custard.
- 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.Pro tip - The cream in the custard will whip light and fluffy. It also gives a smooth glossy filling that looks like mousse and will hold better
- 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.
Nutrition Facts : ServingSize 100 g, Calories 206 kcal, Carbohydrate 16.3 g, Protein 5.5 g, Fat 13.1 g, SaturatedFat 7.3 g, Cholesterol 158 mg, Sodium 69 mg, Sugar 13.1 g, UnsaturatedFat 5.8 g
CUSTARD BUTTERCREAM
Custard buttercream (German buttercream) is a very rich buttercream icing made with the addition of custard. You can change it up by adding different flavors or liquor. This is my basic time-tested recipe for decorating cakes and cupcakes. Makes enough buttercream for one 3 to 4 layer cake or 24 cupcakes.
Provided by LenaM
Categories Desserts Frostings and Icings Buttercream
Time 1h25m
Yield 24
Number Of Ingredients 6
Steps:
- Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
- Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 8.6 g, Cholesterol 35.3 mg, Fat 10.5 g, Protein 0.5 g, SaturatedFat 6.6 g, Sodium 6.4 mg, Sugar 8.6 g
EASY CUSTARD CAKE
Another recipe found on line, so simple that with a one hour baking time you can have it ready in about 1.5 hours. Creamy and delicious, for all those custard lovers out there. This is even better the second day after sitting in the fridge overnight, but don't dust with powdered sugar until just before serving or it'll just melt into the cake
Provided by Bonnie G 2
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
- Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
- Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two minutes Add the flour and mix it in until fully incorporated.
- Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded inches Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.
Nutrition Facts : Calories 195.6, Fat 10.8, SaturatedFat 6.3, Cholesterol 88, Sodium 111.5, Carbohydrate 20.5, Fiber 0.2, Sugar 12.6, Protein 4.3
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
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
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
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