Almond Custard Filling

41 Reviews

“This is the filling and topping for Poppy Seed Cake.” - by Brenda Benzar Butler

Ingredients

1/2 cup nonfat dry milk powder
2 tablespoons cornstarch
3/4 cup white sugar
1 1/2 cups water
4 egg yolks, beaten
1 teaspoon almond extract

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Metric US

Original recipe yields 2 cups

Directions

Mix nonfat dry milk, cornstarch, and sugar together in a medium sized saucepan. Stir in a mixture of water and egg yolks gradually, until smooth. Cook and stir over medium heat until thick and smooth. Continue to cook while stirring over low heat for one minute longer. Remove from heat and stir in almond extract. Allow custard to cool before using.

Nutrition

Amount Per Serving (12 total)

Calories
90 cal
5%

Fat
1.5 g
2%

Carbs
16.5 g
5%

Based on a 2,000 calorie diet

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Reviews (41)

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SEIFERTKE

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!..." See more"

Heather_in_VA

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!..." See more"

LLAURRA

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, an..." See mored it was superb!"

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