Use this delicious filling to fill cupcakes or your favorite layer cake. The microwave makes it fool-proof! Use different extracts to vary the flavor; almond and mint are both really good.
Instead of the flour I used 3T of cornstarch as someone suggested. Did mine on stove top worked out wonderfully. I did use 2t of vanilla and next time may reduce sugar by 1/4 cup as it is super sweet but really good!
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My 12 y/o tried to make it and it completely did not turn out. It was a watery mess with lumps at the bottom. I tried again and was not having success. I microwaved much longer than the recipe called for and it did finally thinken, but it was not smooth. I think that if you have to edit the recipe to make it work, it's not a 5 star recipe. Obviously stove top would have been better; it always is. And I would suggest following the cornstarch directions on other reviews. That probably would have made a positive difference. It worked out. It tasted good. I'm not sure I strongly recommend the recipe though, definitely not as written. Photo is of Extreme Chocolate Cake with this as the custard filling, and Kit Kats, per the birthday boy's request.
Read MoreInstead of the flour I used 3T of cornstarch as someone suggested. Did mine on stove top worked out wonderfully. I did use 2t of vanilla and next time may reduce sugar by 1/4 cup as it is super sweet but really good!
I made mine on the stovetop. Bring milk and sugar just to a boil, then temper that into your eggs/salt/3T cornstarch mixture. Return to stovetop, bring to boil and then cook for two mins. Remove from heat and add vanilla. Perfect!
I still can't believe that this recipe is so good yet easy to make. I made cream puffs and tried this filling recipe. Everyone loved them and said they were the best cream puffs they ever had.
This custard sat up beautifully and tastes great! Simple to make and it's a keeper! I did use 3T cornstarch instead of flour.
I love how quick this is. I had a fairly small cake however, and this was a ton of custard!! You end up with about 2 and a half cups of custard. I'd recommend halving the proportions for a more moderate amount.
It is very easy to make and tastes great but can be a bit messy in the microwave if you're not watching closely
My 12 y/o tried to make it and it completely did not turn out. It was a watery mess with lumps at the bottom. I tried again and was not having success. I microwaved much longer than the recipe called for and it did finally thinken, but it was not smooth. I think that if you have to edit the recipe to make it work, it's not a 5 star recipe. Obviously stove top would have been better; it always is. And I would suggest following the cornstarch directions on other reviews. That probably would have made a positive difference. It worked out. It tasted good. I'm not sure I strongly recommend the recipe though, definitely not as written. Photo is of Extreme Chocolate Cake with this as the custard filling, and Kit Kats, per the birthday boy's request.
I've made this custard twice, once for cupcake filling, and once for cake filling, and it turned out beautifully both times. I increased the vanilla the 2nd time, to 1 1/2 tsp, and liked it even more. It was a hit with everyone who tasted it both times.
It was very easy to make & definitely beat stovetop method. I filled chocolate/strawberry cupcakes.
I swapped out the flour for cornstarch and the milk for almond milk. Didn’t have to microwave nearly as long as the instructions said. 2 minutes for the milk only, and 1 minute after I added the cornstarch, sugar, & salt.
Loved it! I also did this on the stove and it came out wonderful. I took the advice of another review and substituted 3T of cornstarch instead of the flour and also added 2t of vanilla. I also ran out of milk and subbed in 1/2 and 1/2 and it was perfect!
Quickest easiest best tasting custard I have ever made! I substituted cornstarch for flour though I always find it has a nicer taste that way.
Did this on stovetop as someone suggested. Reduced sugar to 1/2 cup and the sweetness is just right. Used 3T cornstarch instead of flour. Easy to make.
This was a great recipe! Very easy if you follow the directions. I can imagine it flavored with all different kinds of extracts or chocolate! This recipe is a keeper.
Very good custard recipe. This is a custard like a semi-firm pastry cream to use in a layer cake or as a pastry filling. It is NOT the thinner custard popular in the UK for pouring over desserts, but a little extra milk would produce the pourable type of custard, also. A good quality vanilla extract makes this custard really delicious!
Delicious! I used 1&1/2cups of whole milk & 1/2 Baileys Irish cream & reduced the sugar to 1/2cup. Everyone LOVED IT
My 12 y/o tried to make it and it completely did not turn out. It was a watery mess with lumps at the bottom. I tried again and was not having success. I microwaved much longer than the recipe called for and it did finally thinken, but it was not smooth. I think that if you have to edit the recipe to make it work, it's not a 5 star recipe. Obviously stove top would have been better; it always is. And I would suggest following the cornstarch directions on other reviews. That probably would have made a positive difference. It worked out. It tasted good. I'm not sure I strongly recommend the recipe though, definitely not as written. Photo is of Extreme Chocolate Cake with this as the custard filling, and Kit Kats, per the birthday boy's request.
SOOO YUMMY! One problem though -- it kind of over spilled in my microwave during the 1 minute intervals. So, I didn't microwave for the full 4 minutes, but anyways still turned thick so it was good. Definitely be making this again!!! We used it for cream puffs and on toast.
Turned out okay, but I was in a time crunch. Make sure to allow plenty of time to cool. Tasted perfect though. Would have been terrific.
I was very skeptical about this working in a microwave no less and I am blown away but how perfect this turned out! I made a half portion since I was filling a small cake and I subbed the flour for 1.5 tbsp of cornstarch and OMG. This was perfect and delicious. I reduced the sugar as well, since I didn't want it too sweet. Huge hit in my strawberry shortcake and I will use the recipe again for fruit custard. Just watch the microwave instead of relying on the instructions, as the timing may be different based on what dish you use, volume and power of microwave.
Very easy. Used cornstarch substitute and it worked quite well. Used for popover topping. Used 1t of almond AND 1t of vanilla extract. Tasty! Also separated some and added some heated strawberry jelly - strawberry custard! Nice brunch variety.
I followed the recipe exactly and refrigerated after it was all put together. It was in the freezer for about 20 minutes and came out like a stiff jello. I had to add whipped cream to get it to the right consistency for a cake filling. It is good as is, but I would add another yoke or 2 for better taste and consistency.
I should have been forewarned by the oozing filling in the photo: I followed the instructions to the letter, and wound up with a runny mess. Running to the store now to buy some cook & serve vanilla pudding...
Used it as a cake filling. Everyone loved it and it wasn't too sweet and runny like some other recipes I've tried. Thank you
