I use vanilla custard to fill eclairs and cream puffs. It is easy to do (just don’t forget to stir) and tastes delicious!
This custard can also be spread thin dry layers of multi-layer cakes such as “Napoleon”.
Vanilla custard calls for egg yolks, so you can find these recipes which call for egg whites somewhat useful.
- 2.5 cups of milk
- 4 egg yolks
- 1/2 cups of sugar (or more to taste)
- 1/2 cups of all purpose flour
- Vanilla extract to taste
How to prepare, step-by-step:
Separate egg yolks from egg whites (you will not need egg whites for this recipe):
Add all sugar in (if you pour yolks to a sauce pan and start mixing ingredients in right there, it will decrease amount of dishes to clean):
Mix sugar with egg yolks until mixture is homogeneous:
Then add all flour:
And mix it in as well:
Pour milk to a pan and bring to boil:
Move yolk-sugar-flour mixture to a sauce pan (if you didn’t pay enough attention just like me and mixed it in a bowl), then gradually pour hot milk in, mix using whisk until well incorporated:
Put sauce pan on low heat burner and cook custard until it is thickened (10-15min), continue stir with whisk all the way till the end; then add vanilla sugar or vanilla extract to taste:
When thickness of custard begin resembling butter milk, remove pan from burner and cool custard down before using for eclairs or cake: