A customer has requested custard filling for a cake I am making this weekend. I have tried a few recipes and haven't found one that turns out to be a thick enough consistancy to hold up in a torted cake unless kept very cold. Their cake will be in 80* temps this next weekend--not in direct sunlight, but still quite warm! The recipes I have tried all have milk, flour or cornstarch, sugar, egg yolks, and vanilla. There's one on this site that uses gelatin, but it didn't get great ratings. (I really wish there were comments available!) Anyone have a great recipe to share? Also, (as if the temps weren't enough of a challenge) this customer's son is extremely allergic to peanuts, so everything I make them is from scratch. I would think that regular gelatin would be safe, but not sure about any pudding mixes... I'd appreciate your help!

You may want to try Ladycakes, she has quite a few custard recipes. Here is a link for ya:

http://www.ladycakes.com/Recipes/Fillings/fillings.htm

You can use gelatin to set any custard recipe you like. I find sheet gealtin easiest to use for custard applications. for a custard that is pipable and firm, try 3 sheets per two cups custard.

Just soften the gelatin, and add while still warm. You may need to whip it once it has cooled.