Rich 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.

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.

RICH CUSTARD

Steps:

• Bring the milk and the salt to a boil.
• Mix the egg yolks with the sugars, the pulp of vanilla, and the starches.
• Dilute the mixture with the boiling milk, pouring it into many times
• Bring the mixture back to the stove over low heat, and continuously stir until the cream begins to firm up.
• Sanitize a steel pan with food-grade alcohol
• When the custard is ready, pour it into the container sanitized with the alcohol, cover with plastic wrap and cool quickly to+4°C (39°F) before using.

RICH CUSTARD

Steps:

• Whisk together 1/4 cup sugar, cornstarch, and a pinch of salt in a 2-quart heavy saucepan. Whisk in 1/4 cup milk until smooth, then stir in remaining milk and zest. Bring to a boil over moderate heat, whisking frequently.
• Have ready a bowl filled with ice and cold water. Whisk together yolks and remaining 1/2 cup sugar in a large bowl. Gradually whisk in hot milk mixture, then transfer custard to saucepan. Cook, stirring constantly, until mixture registers 170°F on an instant-read thermometer, 3 to 4 minutes. (Do not boil.)
• Immediately pour custard through a fine sieve into a metal bowl set in ice water. Stir in vanilla. Cool, stirring frequently.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.