13 Reviews of Custard Cream Filling

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

From: Poor College Student Chef

On Mar 13, 2007

I followed all the steps, except tripling everything to fill 20-25 cream puffs. The filling turned creamy and smooth, though it was drier and had more of a paste consistency than expected (I was hoping for a jelly-like custard). I may try making it with less flour next time, or maybe use corn starch instead?

From: Chef Delaine

On Dec 20, 2006

I just made this for my cream puffs and it yeilds alot of filling. I will have enough for about 8. Thank you so much for the fun and it didnt even take but a few minutes to make. Delaine

From: hannahactually

On Sep 4, 2007

I wasn't wild about this, although I made no changes. I thought it was sort of bland, though the texture was really great. What flavor there was didn't really appeal much to me. However, I do appreciate your posting it! Maybe I just have odd tastes.

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: eveningtech

On Aug 4, 2007

excellent. i don't like orange flavoring so i left that step out and it tastes like the best vanilla pudding ever. the consistancy is totally perfect and there is no danger of getting the dreaded clumpy pudding due to curdled eggs since no tempering is required. after tasting, i then mixed with some cream cheese and added some fruit...total dessert bliss.

From: Molly53

On Jul 1, 2007

Loved it and had no problem with consistency. Subbed 1/2 teaspoon orange extract for the orange rind, but otherwise followed the recipe exactly.

From: kimba33

On Mar 31, 2009

Easy easy easy I added alittle more sugar and used skim milk because thats all I had and lite butter and it still worked out great . This is a great recipe to try just so you can say "i can make custard from scratch " that alone is worth it . Thanks marie oh I also made your sponge cake . So easy and better than what you get in the store .

From: Angel-mae & cleopatra's mummy

On Aug 21, 2009

Love this recipe,i would maybe add a tiny bit more sugar depending on what i was using it for .Definatly a keeper,Thankyou for posting