This is the filling and topping for Poppy Seed Cake.

Almond Custard Filling


  • 1/2 cup nonfat dry milk powder
  • 2 tablespoons cornstarch
  • 3/4 cup white sugar
  • 1 1/2 cups water
  • 4 egg yolks, beaten
  • 1 teaspoon almond extract


1 Mix nonfat dry milk, cornstarch, and sugar together in a medium sized saucepan. Stir in a mixture of water and egg yolks gradually, until smooth. Cook and stir over medium heat until thick and smooth. Continue to cook while stirring over low heat for one minute longer. Remove from heat and stir in almond extract. Allow custard to cool before using.


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