This is my favorite custard pastry filling that is an oldie but goodie recipe!
It goes back many decades and I love it the best! I’ve tried a few newer custard ones, some with cornstarch as a thickener, some with a little more sugar. But I prefer using flour to thicken it and this is sweetened just right.
Custard filling is thicker than many other cream fillings. It has more body to it.
There are so many types of fillings! Popular ones are Custards, Cream, Bavarian Cream, Whipped Cream, and Ricotta Cream and many others!
This recipe makes a little over 2 cups of filling.
I use it to fill cream puffs and cakes and I use it in trifles.
See how I make it in the slideshow below.
Vanilla Custard Pastry Filling
- 2 cups milk
- ⅔ cup sugar
- ⅓ cup flour
- 1 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- In a heavy saucepan, beat the eggs and milk together. Beat in the sugar, flour, and salt.
- Cook over medium heat until it thickens.
- Remove from the heat.
- Stir in the vanilla extract and the butter.
- Transfer the filling into a bowl and press plastic wrap right on top of the filling so it won’t cause a skin to form. Cool it at room temperature for about 10 minutes, then chill it well in the refrigerator before you use it.