Recipe by Brenda Benzar Butler
"This is the filling and topping for Poppy Seed Cake."
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nonfat dry milk powder
1 1/2 cups
egg yolks, beaten
Works great in chocolate cake. I used with Hershey's Chocolate Cake (on this website) and frosted with buttercream icing....rave reviews!
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.
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!
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!
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Custard Filling
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 90
** Calories from Fat: 14
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