"where's the cream filling?" custard *updated*
(1 rating)
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*
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? cgranulated sugar
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2 Tbspcornstarch
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1 pinchkosher salt
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1 ½ cwhole milk
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½ cheavy cream
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4egg yolks
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1 Tbspbutter or margarine (I've used both, so its just a matter of preference)
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2 tspvanilla 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*
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1In a medium mixing bowl stir together the sugar, salt and cornstarch until evenly mixed. Set aside.
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2In a medium sauce pan with no heat, add the milk, cream and egg yolks, whisk until evenly mixed.
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3Turn heat to medium-low, stirring constantly for about 5 minutes, or until mixture is hot but not bubbling.
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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.
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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.
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6Transfer to desired dish(es) and cover with plastic wrap. Refrigerate for 2 hours to over night.
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Categories & Tags for "Where's the Cream Filling?" Custard *updated*:
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