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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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

COOKINMOM3


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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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Reviewer:

Heather_in_CA


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Reviewed: 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!

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9 users found this review helpful

Reviewer:

SEIFERTKE


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Reviewed: 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!

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12 users found this review helpful

Reviewer:

LLAURRA


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