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"where's the cream filling?" custard

★★★★★ 1
a recipe by
A place in, WA

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
serves 4
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For "where's the cream filling?" custard

  • 1/3 c
    granulated sugar
  • 2 Tbsp
  • 1 1/2 c
    milk (at least 2%)
  • 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)

How To Make "where's the cream filling?" custard

  • 1
    Stir together the sugar and cornstarch in a medium saucepan til evenly mixed. Set the stove temp to medium-low.
  • 2
    Measure 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.
  • 3
    Continue to heat over medium-low heat, stirring constantly, until mixture thickens and comes to a boil. Boil and stir for 1 minute.
  • 4
    Remove 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

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