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"Where's the Cream Filling?" Custard
photos of Where's The Cream Filling? Custard Recipe
milk (at least 2%)
butter or margarine (i've used both so its just a matter of preference)
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
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
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About "Where's the Cream Filling?" Custard
Posted: Wed, Dec 15, 2010