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?
"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.
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.....
ditto to playingwithsugar
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.
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.
I LOVE custard fillings. My recipe calls for milk, egg yolks, vanilla, sugar... Yummy!
mmm! These all sound great! I love how there's so many different ways of making a "custard" filling.