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Almond Custard Filling
SUBMITTED BY:
Brenda Benzar Butler
"This is the filling and topping for Poppy Seed Cake."
RECIPE RATING:
Read Reviews
(14)
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Original recipe yield 2 cups
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
1/2 cup nonfat dry milk powder
2 tablespoons cornstarch
3/4 cup white sugar
1 1/2 cups water
4 egg yolks, beaten
1 teaspoon almond extract
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DIRECTIONS
Mix nonfat dry milk, cornstarch, and sugar together in a medium sized saucepan. Stir in a mixture of water and egg yolks gradually, until smooth. Cook and stir over medium heat until thick and smooth. Continue to cook while stirring over low heat for one minute longer. Remove from heat and stir in almond extract. Allow custard to cool before using.
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REVIEWS
Reviewed on Jan. 25, 2004 by LLAURRA
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LLAURRA
Jan. 25, 2004
This custard is so easy and delicious, and it's a great way to use up leftover egg yolks. I made it with whole milk powder and vanilla flavor (instead of almond) and served it with apple pastries, and it was superb!
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12 users found this review helpful
This custard is so easy and delicious, and it's a great way to use up leftover egg yolks. I...
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Reviewed on Dec. 28, 2004 by SEIFERTKE
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SEIFERTKE
Dec. 28, 2004
Works great in chocolate cake. I used with Hershey's Chocolate Cake (on this website) and frosted with buttercream icing....rave reviews!
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9 users found this review helpful
Works great in chocolate cake. I used with Hershey's Chocolate Cake (on this website) and...
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Reviewed on Aug. 11, 2005 by Heather_in_CA
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Heather_in_CA
Aug. 11, 2005
Fabulous and so easy! I filled a white cake with this and added an almond flavored white frosting, sprinkled with some slivered almonds. I'll definitely use this recipe again!
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8 users found this review helpful
Fabulous and so easy! I filled a white cake with this and added an almond flavored white...
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Reviewed on Sep. 23, 2005 by
empearls
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empearls
Sep. 23, 2005
DELICIOUS!!! I was a bit wary at first because of the smell of the non-fat dry milk, but once I added the almond extract, that dissapeared. I cannot stop sticking my fingers in it! (Using it as a filling for the Cream of Coconut Cake along with the Light and Creamy Brown Sugar and Chocolate Frosting)
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6 users found this review helpful
DELICIOUS!!! I was a bit wary at first because of the smell of the non-fat dry milk, but once...
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Reviewed on Feb. 21, 2007 by
jody1
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jody1
Feb. 21, 2007
Good recipe. Loved the flavor and consistancy.
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3 users found this review helpful
Good recipe. Loved the flavor and consistancy.
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Reviewed on Nov. 11, 2007 by smlopez1981
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smlopez1981
Nov. 11, 2007
This was my first time making custard, and it turned out perfect. Make sure to stay right by the stove and to continue stiring, so it doesn't go lumpy! My in-laws are from England, and the only difference is that they don't put as much sugar. I made this just like the recipe said, adding vanilla instead of almond, and my husband loved it!
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2 users found this review helpful
This was my first time making custard, and it turned out perfect. Make sure to stay right by...
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Reviewed on Oct. 19, 2007 by
campagnes
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campagnes
Oct. 19, 2007
This is WONDERFUL. I love how nearly everything in this recipe can be kept on-hand in the pantry. The texture and sweetness were perfect. I was leery of the amount of almond extract so I used only 1/2 teaspoon, which was perfect for me. I used this to fill an orange cake with orange white chocolate frosting. Looking forward to playing around with different flavors. Yum!
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2 users found this review helpful
This is WONDERFUL. I love how nearly everything in this recipe can be kept on-hand in the...
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Reviewed on Feb. 11, 2007 by
EMERALDCITYJEWEL
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EMERALDCITYJEWEL
Feb. 11, 2007
Yup this is very good and easy. Didn't have to change a thing and it was just the right taste and amount to fill a cake. I made a layered cake, cut the layers in two, and filled each layer dividing the filling in thirds. I think it works better that way otherwise I can imagine if you used all of the filling in one layer it might seep out a bit. I did also chill the filling first too.
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2 users found this review helpful
Yup this is very good and easy. Didn't have to change a thing and it was just the right taste...
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Reviewed on Jan. 24, 2007 by
lairrah
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lairrah
Jan. 24, 2007
I have had trouble making custard fillings in the past, but this one is foolproof. I used this in a chocolate almond cake. I added 1 oz. of semisweet chocolate when I took it off the heat. It gave it a hint of chocolate and a nice chocolate color for the cake filling.
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2 users found this review helpful
I have had trouble making custard fillings in the past, but this one is foolproof. I used this...
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Reviewed on Jan. 1, 2007 by COOKINMOM3
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COOKINMOM3
Jan. 1, 2007
This is great cake filling, just be sure to chill it or your layers will slide apart. Great when used with with decorator icing that also has almond flavoring.
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2 users found this review helpful
This is great cake filling, just be sure to chill it or your layers will slide apart. Great...
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