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Almond Custard Filling

Almond Custard Filling

Brenda Benzar Butler

This is the filling and topping for Poppy Seed Cake.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 90 kcal
  • 5%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

SEIFERTKE
23
12/28/2004

Works great in chocolate cake. I used with Hershey's Chocolate Cake (on this website) and frosted with buttercream icing....rave reviews!

Heather_in_VA
18
8/11/2005

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!

LLAURRA
18
1/25/2004

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!