Vanilla Custard Cake Filling Food

VANILLA CUSTARD SPONGE CAKE

Steps:

• Preheat oven to 325°F.
• Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in the flour, then set bowl aside.
• Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Gradually beat in 1 cup sugar, beating until stiff moist peaks form.
• Gradually fold the egg yolk mixture into the egg whites. Pour the batter into an ungreased 10 inch tube pan. Pull the spatula through the batter once to break large air bubbles.
• Bake for one hour or until cake tests done. Invert the tube pan on a funnel or bottle to cool. When completely cool, remove from the pan.
• Using a serrated knife, cut the cake into 3 even layers. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust the top of the cake with the confectioners sugar. Store finished cake in the refrigerator.
• VANILLA CUSTARD FILLING:.
• Prepare the whipped topping mix with the 1/2 cup milk and vanilla according to the package directions. Prepare the pudding according to the package instructions, but using only 1 cup milk. Fold the pudding into the topping whipped topping.

VANILLA CUSTARD CAKE FILLING

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.

VANILLA CUSTARD CAKE

Steps:

• Make the pastry cream 2 - 24 hours ahead of time, make double of this recipe. *See Notes*

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 CUSTARD CAKE FILLING

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.

VANILLA PASTRY CREAM

Steps:

• Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
• Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
• When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
• Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.