"Where's the Cream Filling?" Custard

Krystal Jordan


When I was in grade school my mother found this recipe in a magazine and it has been a favorite ever since. I believe it was originally the filling for a Boston Creme Pie recipe, but we always just made it as custard.

★★★★★ 1 vote
5 Min
20 Min
Stove Top


1/3 c
granulated sugar
2 Tbsp
1 1/2 c
milk (at least 2%)
egg yolks
1 Tbsp
butter or margarine (i've used both so its just a matter of preference)
1 tsp
vanilla extract (don't use the imitation stuff and i usually add 2-3 extra drops)


1Stir together the sugar and cornstarch in a medium saucepan til evenly mixed. Set the stove temp to medium-low.
2Measure the milk into a 2 cup measure and drop in the egg yolks, whisk until evenly mixed. Slowly pour the milk into the pan stirring to mix thoroughly.
3Continue to heat over medium-low heat, stirring constantly, until mixture thickens and comes to a boil. Boil and stir for 1 minute.
4Remove from heat and stir in the vanilla and butter. Cover; refrigerate until cold.
5*note - Use plastic wrap to cover and press it onto the top of the custard to avoid forming a crust as it cools. Sometimes I even stir it a few times as its cooling.

** pictures are from a double batch

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy