Almond Custard Filling

By: Brenda Benzar Butler

"This is the filling and topping for Poppy Seed Cake."

Rating: Read Reviews (21)

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Original Recipe Yield 2 cups

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.