"where's the cream filling?" custard *updated*
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.
prep time
5 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- ? cup granulated sugar
- 2 tablespoons cornstarch
- 1 pinch kosher salt
- 1 ½ cups whole milk
- ½ cup heavy cream
- 4 - egg yolks
- 1 tablespoon butter or margarine (I've used both, so its just a matter of preference)
- 2 teaspoons vanilla extract (don't use the imitation stuff and I usually add 2-3 extra drops)
How To Make "where's the cream filling?" custard *updated*
-
Step 1In a medium mixing bowl stir together the sugar, salt and cornstarch until evenly mixed. Set aside.
-
Step 2In a medium sauce pan with no heat, add the milk, cream and egg yolks, whisk until evenly mixed.
-
Step 3Turn heat to medium-low, stirring constantly for about 5 minutes, or until mixture is hot but not bubbling.
-
Step 4Pour mixture into bowl with sugar mixture and set pan aside, off heat. Whisk slurry until well combined and strain back into sauce pan using a fine mesh strainer. Return to pan to heat.
-
Step 5Continue heating, stirring constantly until mixture reaches pudding consistency, do not allow to boil. Once desired consistency is reached as butter and vanilla and stir until well incorporated. Remove pan from heat and turn off stove.
-
Step 6Transfer to desired dish(es) and cover with plastic wrap. Refrigerate for 2 hours to over night.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes