Custard Filling for Cream Puff Pie

June 20, 2012 by Jean Layton

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final addition for the custard- butter and vanillaCustard fillingStarting the custardCustard cookingthick and boiling custardlast additions Butter and vanilla
Custard Filling for Cream Puff Pie, a set on Flickr.

Custard Filling for Cream Puff Pie


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Prep time
5 mins
Cook time
15 mins
Total time
20 mins

Kelly’s recipe called for 1 ½ cups of half and half, but I was out. The substitution of heavy cream and milk worked very well.
Recipe type: dessert, filling, pudding
Serves: 2 cups
Ingredients
1 cup heavy cream
½ cup milk
16 grams (2 tablespoons) cornstarch
103 grams (½ cup) organic cane sugar
2 eggs
¼ teaspoon salt
2 tablespoons butter
½ teaspoon vanilla extract
Instructions
In heavy bottomed saucepan, combine cream, milk, cornstarch, sugar and eggs
Bring to a boil over medium heat, stirring constantly
Continue to cook the custard till it firms and you can draw a line in the mixture without it flooding back into the space.
Remove from heat
Add the butter and vanilla extract.
Beat well till the butter melts
Strain through a fine mesh sieve to remove any larger pieces
Place bowl over another bowl filled with ice
Stir till the mixture cools completely
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