CREAM CUSTARD CAKE FILLING
A luscious old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Enough filling for two 9-inch layers, 2 dozen cream puffs or eclairs, or a 9 inch pie. Cooking time is approximate and cooling time not included in preparation time.
Provided by Molly53
Categories Dessert
Time 25m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix the sugar, flour and salt together in a double boiler and add the hot milk gradually, stirring constantly.
- Cook until the mixture thickens.
- Pour a small amount over the eggs and mix thoroughly; add back into the first mixture and cook for two more minutes.
- Remove from heat and cool; add vanilla.
Nutrition Facts : Calories 1194.1, Fat 28.2, SaturatedFat 14.3, Cholesterol 491.3, Sodium 961.6, Carbohydrate 203.8, Fiber 1.1, Sugar 151.3, Protein 32.6
EASY CUSTARD CAKE FILLING
Use this delicious filling to fill cupcakes or your favorite layer cake. The microwave makes it fool-proof! Use different extracts to vary the flavor; almond and mint are both really good.
Provided by Melissa
Categories Desserts Fillings Cream Fillings
Time 43m
Yield 8
Number Of Ingredients 6
Steps:
- Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
- Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 25.5 g, Cholesterol 51.4 mg, Fat 2.5 g, Fiber 0.1 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 115.3 mg, Sugar 21.8 g
VANILLA CUSTARD CAKE FILLING
A vanilla custard cake filling can be an absolute treat hidden between two layers of cake. That creamy sweet goodness made from cooking eggs, milk, and sugar. Try it as a cake filling, in layered trifles or just pour it alongside a delicious warm Brownie. It's a luxury in all forms.
Provided by Veena Azmanov
Categories Dessert
Time 12m
Number Of Ingredients 8
Steps:
- In a mixing bowl combine egg yolks, sugar, salt, and flour/cornstarch. Whisk until light and foamy. Set aside
- Heat milk, whipping cream, and vanilla bean scrapings in a medium saucepan over medium heat. Let come to an almost boil but do not boil. Pro tip - we prevent the milk from boiling so it does not curdle the milk in the next step.
- Once the milk has reached an almost boiling point. Carefully pour some of the hot milk mixture into the egg mixture a little at a time.Pro tip - This has to be done gradually. Start with 1/4 cup of the milk to eggs - mix thoroughly. Followed by another 1/4 cup - mix thoroughly.
- Once almost half the mixture has been added, the eggs should have been tempered. Now, pour the egg mixture back into the saucepan with the remaining milk to continue cooking.
- Place the saucepan back on low heat and continue to cook stirring constantly. The mixture will slowly start to thicken. Continue to cook on low until the custard is thick and coats the back of your spoon.Pro tip - This has to be cooked slowly on low heat with constant stirring or the mixture will curdle. You will notice the big bubbles start to disappear as the mixture thickens.
- When done - strain thru a sieve. Finally, add the butter and give it a good mix. Pro tip - straining the mixture will remove any curdled eggs and the butter will give it a nice velvety texture.
- Cover the custard with plastic wrap making sure the plastic is in contact with the surface of the custard to prevent skin from forming. Pro tip - a skin will make a very lumpy custard filling so we want the plastic to touch the surface of the custard.
- Place in the fridge to cool completely. When cooled place the custard in the bowl of a stand mixer with a whisk attachment and whip for 3 minutes on high.Pro tip - The cream in the custard will whip light and fluffy. It also gives a smooth glossy filling that looks like mousse and will hold better
- If not using immediately continue to chill in the fridge. Once chilled your custard is ready to be used as the cake filling, trifles, tarts, or any dessert that calls for pastry cream. It is delicious on its own too.
Nutrition Facts : ServingSize 100 g, Calories 206 kcal, Carbohydrate 16.3 g, Protein 5.5 g, Fat 13.1 g, SaturatedFat 7.3 g, Cholesterol 158 mg, Sodium 69 mg, Sugar 13.1 g, UnsaturatedFat 5.8 g
CUSTARD CREAM FILLING
This was originally given to me as a cannoli filling and although I still use it for that purpose, it also makes a great cream puff or cake filling as well as just a delicious thick pudding. A very old recipe - origin unknown.
Provided by Marie
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Scald milk, being careful not to burn.
- Mix together sugar, flour and salt.
- Add eggs to flour mixture and beat well.
- Add slowly to milk, stirring constantly with whisk until thick.
- (Thickens rapidly).
- Remove from heat and add vanilla, orange rind and butter.
- Stir and cool.
Nutrition Facts : Calories 219.2, Fat 6.6, SaturatedFat 3.6, Cholesterol 78.5, Sodium 106.8, Carbohydrate 34.3, Fiber 0.3, Sugar 22.5, Protein 5.9
PASTRY CREAM
This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.
Provided by CHRISTINIBEANIE
Categories World Cuisine Recipes European French
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
- When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g
BOSTON CREAM PIE
Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing. Master this classic cake-the "pie" title is a holdover from a time when cakes and pies were typically baked in the same type of pan-and you'll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component from scratch, from the cake to the custard and the icing. And because it's kitchen-tested, it really is possible to pull off this luscious dessert on the first try.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 19
Steps:
- Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
- In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
- Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
- In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
- Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
- In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
- To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
- Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.
Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 52 g, TransFat 1/2 g
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