Reviewed: Jul. 20, 2003

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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17 users found this review helpful

Reviewer:

LLAURRA

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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23 users found this review helpful

Reviewer:

SEIFERTKE

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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18 users found this review helpful

Reviewer:

Heather_in_VA

Cooking Level: Expert

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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8 users found this review helpful

Reviewer:

empearls

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Sep. 14, 2006

This was delicious!

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0 users found this review helpful

Reviewer:

Mrs. Oliver

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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6 users found this review helpful

Reviewer:

ArmyMom

Cooking Level: Expert

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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4 users found this review helpful

Reviewer:

lairrah

Cooking Level: Expert

Home Town: Wilmington, North Carolina, USA

Living In: Greensboro, North Carolina, USA

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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13 users found this review helpful

Reviewer:

EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

Reviewed: Feb. 21, 2007

Good recipe. Loved the flavor and consistancy.

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3 users found this review helpful

Reviewer:

jody1

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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2 users found this review helpful