This is my favorite vanilla custard pastry filling for cream puffs, cakes, trifles, and all kinds of pastries. I haven't found another that tops this oldie but goodie cream filling recipe! I love it! If you like custard filling, this is a great one!
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Cuisine: All Cuisines!
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.
VARIATION: Make the filling then fold in some whipped cream to make it a lighter if you'd like!MAKE AHEAD: Press plastic wrap right on top of the filling and store it covered in the refrigerator for up to 3 days before you use it.