What Do You Use For A Custard Filling?

Baking By bluejeannes Updated 23 Nov 2010 , 6:52pm by bluejeannes

bluejeannes Posted 22 Nov 2010 , 7:10pm
post #1 of 10

I think I asked this before but didn't get a response...just wondering what you use when someone asks for a custard filling. Do you use a real custard? I tasted a cake once that had a custard filling but it tasted better than just straight custard...any idea's what it would be?

9 replies
planetsomsom Posted 22 Nov 2010 , 7:58pm
post #2 of 10

"custard" is kind of a vague term. It describes pretty much anything thickened with eggs.

Personally I like lemon curd and sometimes mix in whipped cream to make it lighter.

terrylee Posted 22 Nov 2010 , 8:30pm
post #3 of 10

Not to expensive, great in a pinch....and pretty easy to do...I usually have vanilla pudding (the cooking kind) on hand....cook using a little less milk than it calls for, like 2 cups milk, I would use maybe 1 1/2. cool and add maybe a 1/2 cup of cool whip, pastry pride or whipped cream. It lightens the pudding and is still a great consistancy for a filling.....

playingwithsugar Posted 22 Nov 2010 , 8:50pm
post #4 of 10

pastry cream.

Theresa icon_smile.gif

icer101 Posted 22 Nov 2010 , 8:54pm
post #5 of 10

ditto to playingwithsugar

moranda Posted 22 Nov 2010 , 9:03pm
post #6 of 10

I always use the bavarian cream sleeve filling, it doesn't need refrigeration and I can always keep it on hand. Plus it tastes good too.

mpetty Posted 22 Nov 2010 , 9:12pm
post #7 of 10

For a non-perishable filling I like to use 2 cups of Rich's Bettercreme, whipped together with 1 small package of instant French Vanilla pudding.

MalibuBakinBarbie Posted 22 Nov 2010 , 9:18pm
post #8 of 10

I LOVE custard fillings. My recipe calls for milk, egg yolks, vanilla, sugar... Yummy!

Elcee Posted 22 Nov 2010 , 11:08pm
post #9 of 10
Originally Posted by playingwithsugar

pastry cream.

Theresa icon_smile.gif

Yup, that. icon_smile.gif

bluejeannes Posted 23 Nov 2010 , 6:52pm
post #10 of 10

mmm! These all sound great! I love how there's so many different ways of making a "custard" filling.
Thanks everyone!

Quote by @%username% on %date%