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
CREAM PUFFS I
Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.
Provided by MYFBIL
Categories World Cuisine Recipes European French
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
- Preheat oven to 450 degrees F (230 degrees C).
- For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
- Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.
Nutrition Facts : Calories 255 calories, Carbohydrate 25.1 g, Cholesterol 120.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 81.2 mg, Sugar 12.5 g
CREAM PUFFS WITH CUSTARD FILLING
This is a recipe my mom has been making forever and it is so yummy! She says the recipe makes 12-18 cream puffs depending on how big you make them. I hope you like them!
Provided by hungrykitten
Categories Dessert
Time 50m
Yield 12-18 cream puffs
Number Of Ingredients 11
Steps:
- For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
- Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
- Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
- Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
- Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.
- For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
- Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.
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
CREAM PUFFS FROM ABSOLUTE BOYFRIEND (ZETTAI KARESHI)
i found this recipe from someone's blog in the internet and it's a shame not to be able to share it here..the pics looks so delicious!!you can type custard filings for cream puffs from absolute boyfriend for the custard fillings recipe
Provided by fiefa_414
Categories Dessert
Time 5m
Yield 5-6 dozens
Number Of Ingredients 6
Steps:
- Preheat oven to 420 degrees. Line a baking sheet with parchment paper. Do not grease baking sheet, as the grease will cause the dough to flatten.
- Cut up butter into small pieces. In a heavy saucepan over medium-high heat, combine the water and butter; bring mixture to a full rolling boil.
- Remove pan from the heat and add flour all at once, stirring vigorously with a wooden spoon until blended. Reduce heat to medium; return pan to heat and continue stirring until the mixture leaves the sides of the pan and forms a ball. Remove from heat and transfer the dough to the bowl of a mixer. With the paddle attachment, mix at low speed until the dough has cooled slightly.
- In a small bowl, add eggs and egg whites; Whisk until mixed together. At medium speed, beat the eggs/egg whites in slowly (at first the eggs will act like they don't want to mix in, but they will). When all the eggs are absorbed, the dough is ready to use. The dough should be soft and a little sticky, but be able to hold its shape.
- Place dough into bag. Cut the end off one corner with scissors, to make an opening about 1/4 inch. Squeeze the mixture onto the baking pan.
- Bake for a total of about 20 minutes. At 1 minutes into the baking, lower heat to 375 degrees F. and continue baking until golden brown. Approximately 5 to 10 minutes longer for the small puffs, and 15 to 20 minutes longer for large puffs.
- Remove from the oven and immediately prick the lower side of each puff with the tips of something sharp. Turn off oven and return puffs to the oven. Leave the door open slightly and allow the puffs to dry out for 10 to 15 minutes. Remove them from the oven and let puffs cool completely on the baking sheet on a wire rack before filling.
Nutrition Facts : Calories 283.1, Fat 19.2, SaturatedFat 11.2, Cholesterol 154.3, Sodium 324.4, Carbohydrate 19.4, Fiber 0.7, Sugar 0.3, Protein 8
CUSTARD FILLINGS FOR CREAM PUFFS FROM ABSOLUTE BOYFRIEND
Make and share this Custard Fillings for Cream Puffs from Absolute Boyfriend recipe from Food.com.
Provided by fiefa_414
Categories Frozen Desserts
Time 1m
Yield 5-6 dozens small puffs
Number Of Ingredients 6
Steps:
- In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly.
- Boil for 1 minute, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir until mixture starts to bubble again. Remove from heat and add vanilla. Cover and chill in refrigerator till ready to use.
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