"where's the cream filling?" custard *updated*

(1 rating)
Recipe by
K J
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 rating)
yield 4 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

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

  • ? c
    granulated sugar
  • 2 Tbsp
    cornstarch
  • 1 pinch
    kosher salt
  • 1 ½ c
    whole milk
  • ½ c
    heavy cream
  • 4
    egg yolks
  • 1 Tbsp
    butter or margarine (I've used both, so its just a matter of preference)
  • 2 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 *updated*

  • 1
    In a medium mixing bowl stir together the sugar, salt and cornstarch until evenly mixed. Set aside.
  • 2
    In a medium sauce pan with no heat, add the milk, cream and egg yolks, whisk until evenly mixed.
  • 3
    Turn heat to medium-low, stirring constantly for about 5 minutes, or until mixture is hot but not bubbling.
  • 4
    Pour 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.
  • 5
    Continue 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.
  • 6
    Transfer to desired dish(es) and cover with plastic wrap. Refrigerate for 2 hours to over night.

Categories & Tags for "Where's the Cream Filling?" Custard *updated*:

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