No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (134g) Recipe makes 6 servings |
||
| Calories 219 | ||
| Calories from Fat 59 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 3.6g | 18% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 86mg | 28% | |
| Sodium 102mg | 4% | |
| Potassium 158mg | 4% | |
| Total Carbohydrate 34.3g | 11% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 22.6g | ||
| Protein 5.9g | 11% | |
Custard Cream Filling
By: Marie
Sep 4, 2002
This was originally given to me as a cannoli filling and although I still use it for that purpose, it also makes a great cream puff or cake filling as well as just a delicious thick pudding. A very old recipe - origin unknown.
SERVES 6 -8
Ingredients
- 2 cups milk
- 2 eggs, well beaten
- 2/3 cup sugar
- 1/2 cup flour
- 1 pinch salt
- 1 teaspoon vanilla
- grated orange rind
- 1 tablespoon butter
Directions
1
Scald milk, being careful not to burn.2
Mix together sugar, flour and salt.3
Add eggs to flour mixture and beat well.4
Add slowly to milk, stirring constantly with whisk until thick.5
(Thickens rapidly).6
Remove from heat and add vanilla, orange rind and butter.7
Stir and cool.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Custard Cream Filling recipes
Browse similar recipes by category
- Course > Desserts > Cakes > Fillings & Frostings
- Preparation > Time to Make > < 30 mins
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Halcyon Eve
On Sep 20, 2008
I'm not giving this a rating yet, as I goofed when making it--I misread it the first time, and though that I removed the milk from the heat after scalding it. I couldn't figure out why it wasn't thickening! Although I figured it out and corrected my mistake, it still came out rather on the runny side for a cake filling. However, that is probably due to my mistake. The taste was fine, although a bit sweet for our preference. I wasn't sure how much orange rind, as the recipe doesn't say, so I used about 1/2 to 1 tsp of fresh zest. I think more would be good as the orange flavor was barely noticeable. I'll try it again sometime, and rate it after I make it correctly! Thanks for posting, Marie!
From: Blue-eyed 70's Chick
On Jul 11, 2008
I really like this recipe the only thing I would change is a bit more sugar. I do like things a little sweeter. I used this for a danish layer cake so I did leave out the orange rind. All in all this is a good recipe, Very simple, very easy. Thanks so much !
From: tanya_g
On Jan 3, 2005
I made this filling exactly as in the recipe, and it turned out perfect, exactly the recipe I remember from my childhood. I used this to fill profiteroles, and it was a huge hit with my guests. Thanks so much for posting this.
From: najwa
On Nov 21, 2003
An excellent recipe! I also tried adding some chocolate powder and extra sugar and it worked great! thanks for posting
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved