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This is a microwave recipe for custard, a filling that can be flavored as desired and used for cream puffs, cakes, pies, puddings, and more.
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.
Easy and awesome.
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!
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.
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!
This custard buttercream (German buttercream) is a very rich, tasty buttercream icing that works great for decorating cakes or 24 cupcakes.