Reviewed: Oct. 29, 2009

Really good flavor but was not thick enough to be used between cake layers. Next time I'll add more cornstarch.

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Theresa S.

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Arroyo Grande, California, USA

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Reviewed: Sep. 1, 2009

This was so delicious I wanted to just sit and eat it with a spoon....I did go by recommendations and did only 1/2 tsp almond extract and then 1/2 tsp vanilla...but that was mainly because I was using it on a white chocolate almond cake w/white chocolate almond frosting and thought I had enough almond already. I also had to improvise because for some reason the grocery store I went to did not have nonfat dry milk. So instead of that I used a 12 can of evaporated milk and eliminated the water. I did have to add 1 more Tbsp of corn starch, but it still turned out perfectly delicious! I will definitely use this as a filling as often as I can.. :)

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Girlmom

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 19, 2009

There is too much almond extract on this recipe. I felt like if my tongue and throat were burning. However, 1/2 a teaspoon of extract would work well. Will do again.

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carmenid

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Reviewed: Jul. 27, 2009

i'm a pro. cake decorator and used this recipe to fill a pineapple buttercake. i followed the recipe exactly except i folded in drained crushed pineapple. WOW!!!!!! this is in my recipe box FOREVER!

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pamela

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Reviewed: Oct. 23, 2008

Soooo Good!

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HACOOK

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Arrowbear Lake, California, USA

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Reviewed: Oct. 3, 2008

So easy to make. I especially like using the powdered milk. I used it for a marble cake I made. Still had some left over.

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elfgirl1968

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Jul. 29, 2008

I had some extra egg yolks from a different recipe and this put them to a great use! Just minutes to make too.

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teachr

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Reviewed: Jan. 16, 2008

Used half vanilla and half almond extracts. Way better than any cream-type filling I've had from any professional bakery. Next on the list is a cake to layer this custard with fresh strawberries inside. :)

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Irene

Cooking Level: Expert

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Reviewed: Dec. 29, 2007

I love this filling. Of course I love almond-flavored anything! I think it could have used a bit more almond extract, but I followed the recipe exact being the first time I attempted it. I used this for filling for a chocolate 8" layer cake, it looks like I have enough for two cakes. Great recipe. Thank you!

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: 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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smlopez1981

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Reviewed: 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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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Sep. 5, 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.

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FRANCESCAMY

Cooking Level: Expert

Living In: Coldwater, Michigan, USA

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Reviewed: Feb. 21, 2007

Good recipe. Loved the flavor and consistancy.

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jody1

Cooking Level: Expert

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Reviewed: 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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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: 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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lairrah

Cooking Level: Expert

Home Town: Wilmington, North Carolina, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: 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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ArmyMom

Cooking Level: Expert

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Reviewed: Sep. 14, 2006

This was delicious!

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Mrs. Oliver

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Reviewed: 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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empearls

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: 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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