Custard Filling

by Amy Deepz


2 cups milk
¼ cup sugar
2 egg yolks
1 egg
⅓ cup sugar
¼ cup cornstarch
2 Tablespoons butter
2 teaspoon vanilla extract


1. Stir together milk and 1/4 cup sugar in a heavy saucepan. Bring to a boil over medium – high heat.

2. In a separate bowl, whisk together egg yolks and egg. Stir together 1/3 cup sugar and cornstarch in a separate bowl; stir into eggs until smooth.

3. Pour boiled milk into egg mixture in a thin stream while mixing so eggs do not cook.

4. Return egg mixture to the saucepan; slowly bring to a boil, stirring constantly to prevent curdling and scorching.

5. When the mixture thickens, remove from the heat and stir in butter and vanilla until thoroughly blended.

6. Pour into a heat-proof container; cover tightly to prevent a skin from forming.

7.Refrigerate until chilled before using.

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