Almond Custard Filling Recipe - Allrecipes.com
Almond Custard Filling Recipe

Almond Custard Filling

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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Directions

  1. 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 More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Sep 05, 2007

The flavor wasn't offensive, but the aftertaste burned my throat- too much almond extract I think. It also lacked any depth and texture. After making a small batch, I remade the recipe. In place of water I substituted a 50% mixture of skim milk and fat free 1/2&1/2. I also reduce the almond by 1/2 and substituted vanilla for the other 1/2. This made for a thick and rich finished product that was much better than the original recipe(as several people can attest). The only other change I will make in the future is to reduce the sugar to 1/2 cup, and reduce the cornstarch to 1-1&1/2 Tablespoons because with the new recipe it came out more like pudding.

 

52 Ratings

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!

 
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!

 
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.

 
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!

 
Nov 18, 2010

I have now made this twice. The first time I had the hardest time getting it to thicken. I'm guessing my "guestimating" of the cornstarch didn't cut it. It was an easy fix--I just mixed a small amount (1/2 tbsp) of cornstarch with some milk, added it to the custard, and continued to cook it. The second time I was more careful with my measurements and the custard thickened beautifully. I'm so glad it's full-proof! It's a delicious custard that I used to fill a white almond cake found on this website. If you love almond-flavored foods, you'll die when you have this.

 
Dec 22, 2010

What a great way to use leftover egg yolks. The almond extract was not such a good thing for mine. It smelled yummy till I added the almond extract. Since my husband can't eat a lot of sugar, I used granulated Splenda and evap. milk instead (He is also allergic to regular milk). Most of it is done!

 

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Nutrition

  • Calories
  • 90 kcal
  • 5%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 30 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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