Vanilla Custard Filling

This makes a wonderful filling for chocolate layer cakes. You can also add fruit preserves for custom flavorings.

Makes: 2 cupsHands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Makes: 2 cups


  • 2 Tbsp. cornstarch
  • ½ cup whole milk, at room temperature, divided
  • 1 large egg yolk, at room temperature
  • ¾ cup heavy cream, at room temperature
  • ¼ cup superfine sugar
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract


  • Dissolve the cornstarch in ¼ cup of the milk. Whisk in the egg yolk. Set aside.
  • Combine the remaining milk, cream, and sugar in a heavy-bottomed saucepan. Bring to boil over a medium-low heat, stirring continuously. Whisk about 2 tablespoons of the hot cream mixture into the egg yolk mixture. Whisk the warm egg yolk mixture into the hot cream mixture. Continue whisking over a medium-low heat until the mixture thickens.
  • Remove from the heat and gently stir in the vanilla and almond extracts. Pour into a glass bowl and set aside to cool to room temperature. Cover and refrigerate 1 hour before using.