Reviewed: Oct. 19, 2011

Yum Yum Yum! This was my first time making custard, and i was a little worried how it would come out, and how i would layer it in between my cakes. The custard was delicious, and my husband and his brother loved it! I wanted a big batch, so i doubled everything, including the almond extract for extra flavor. Since i double the recipe i had to cook over high heat at first, other wise it wouldn't solidify. I chilled it over night, then used it as my layer in my sheet cake. the custard was a big hit, and i'll be making it again.

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2 users found this review helpful

Reviewer:

Lisa C

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Reviewed: Jan. 10, 2011

Pretty good. For us 1/2 cup sugar was plenty. Instead of water I used skim milk, for powder dry milk I used powder coffee creamer because that's what I had on hand. Substituted equally no problem. I did 1/2 the almond called for and the other half vanilla. It goes from it not being thick and is never going to get thick to OMG its thick. Served it on the side of a pound cake with fresh blueberries on top. I'm sure it would be great in a trifle or parfait cup.

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Reviewer:

sweetsuzie

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Dec. 17, 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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5 users found this review helpful

Reviewer:

SCC

Reviewed: Nov. 15, 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.

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6 users found this review helpful

Reviewer:

jcwiakala

Reviewed: Oct. 30, 2010

This custard was delicious without changing a thing. I was looking for a filling thick enough to fill a tart and this worked perfectly. Vanilla flavor could be easily substituted for the almond flavoring. Great recipe!!

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5 users found this review helpful

Reviewer:

JoMyk

Reviewed: Sep. 19, 2010

quick, easy, tastey...great for cake filling

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4 users found this review helpful

Reviewer:

Heather

Reviewed: Aug. 18, 2010

pretty good filling for the white almond wedding cake from this site, but want something just a bit thicker next time.

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3 users found this review helpful

Reviewer:

chocoluvs

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Aug. 1, 2010

Big hit! I used it as a filling for cupcakes

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3 users found this review helpful

Reviewer:

SADDLESORE55

Cooking Level: Intermediate

Reviewed: Jun. 4, 2010

Waaaayyy too sweet for us.

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Reviewer:

LANG999999

Cooking Level: Intermediate

Living In: Palo Alto, California, USA

Reviewed: May 14, 2010

This was so easy and yummy. It took me less than 7 minutes to cook and 30 minutes to cool. By the time the white cake was done and cool this filling was ready.

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4 users found this review helpful