Almond Custard Filling41 Reviews
“This is the filling and topping for Poppy Seed Cake.” - by Brenda Benzar Butler
Original recipe yields 2 cups
- 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.
Amount Per Serving (12 total)
- 90 cal
- 1.5 g
- 16.5 g
Based on a 2,000 calorie diet
Reviews (41)Rate This Recipe
"Works great in chocolate cake. I used with Hershey's Chocolate Cake (on this website) and frosted with buttercream icing....rave reviews!..." See more"
"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"
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