Custard Filling Food

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CUSTARD CREAM FILLING



Custard Cream Filling image

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

2 cups milk
2 eggs, well beaten
2/3 cup sugar
1/2 cup flour
1 pinch salt
1 teaspoon vanilla
grated orange rind
1 tablespoon butter

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

EASY CUSTARD CAKE FILLING



Easy Custard Cake Filling image

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

2 cups milk
¾ cup white sugar
5 tablespoons all-purpose flour
¼ teaspoon salt
2 eggs
1 teaspoon vanilla extract

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

LEMON CUSTARD FILLING



Lemon Custard Filling image

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

½ cup white sugar
¼ cup cornstarch
¼ teaspoon salt
2 egg yolks
¾ cup water
⅓ cup lemon juice
2 tablespoons butter

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

CUSTARD FILLING



Custard filling image

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

1 vanilla pod
500ml full-fat milk
6 egg yolks
125g golden caster sugar , plus an extra 2 tbsp
80g plain flour
200ml double cream

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

SIMPLE CUSTARD



Simple Custard image

This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.

Provided by chloea

Categories     Desserts     Custards and Pudding Recipes

Time 15m

Yield 8

Number Of Ingredients 6

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

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.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g

CREAM PUFFS WITH CUSTARD FILLING



Cream Puffs With Custard Filling image

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

1/2 cup water
1/4 cup margarine
1/2 cup sifted flour
2 eggs
2 tablespoons margarine
1/4 cup cornstarch
3/4 cup sugar
1/2 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon vanilla

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.

CREAM CUSTARD CAKE FILLING



Cream Custard Cake Filling image

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

3/4 cup granulated sugar
5 tablespoons flour or 2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk, scalding hot
2 eggs or 4 egg yolks, well beaten
1 teaspoon vanilla

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

CAKE AND CANNOLI CUSTARD CREAM FILLING



Cake and Cannoli Custard Cream Filling image

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

4 egg yolks
4 tablespoons white sugar
5 tablespoons flour
2 cups whole milk
1 1/2 teaspoons vanilla extract
1 (106 g) package instant lemon pudding mix
1 (500 ml) container nutri whipped topping
1 dash salt

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

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