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Custard Filling
A vanilla cake or cupcakes layered with a Custard Filling is so simple and understated and as a result somewhat under-rated. This is a truly spectacular combination.
A white cake or cupcakes with a splash of amaretto or other dessert liqueur and custard layers is a traditional birthday cake in many households around the world. It looks difficult to make but looks can be deceptive.
Me and custards have become a bit of a joke in my household. I always have a mental block when I come to make them and I seem to make them way too thick or way too runny when I make them from memory. Custard is one of those things where I must follow a recipe and this recipe is great.
This is a pouring custard that sets on refrigeration and can then be spread or piped onto cupcakes.
Ingredients:
- 1-1/2 cups milk
- 1/2 cup cream
- 4 egg yolks
- 1/4 cup granulated (castor) sugar
- 1 tsp vanilla extract
Preparation:
- Heat the milk and cream over medium heat until hot, but not quite boiling.
- Whisk the egg yolks and sugar in a medium bowl until light and fluffy.
- While continually whisking, pour the warm milk mixture over the egg yolks.
- Cook the custard, stirring continually, over a very low heat until mixture thickens and coats the back of a spoon.
- Stir in the vanilla extract.
- Strain the custard through a sieve.
- Refrigerate until set.
