Best way to make a creamy custardy filling for cake?

Question

Goes well with jam for filling. Strawberrys, vanilla and cherries as well too.

Answer 1

PASTRY CREAM

3 tablespoons cornstarch
One pint milk
Half cup sugar
Two whole eggs and three egg yolks
Two oz. unsalted butter
Two teaspoons vanilla extract

Whisk the cornstarch in a little bit of the milk. Combine the rest of the milk with the sugar in a saucepan, bring to a boil and remove from the heat. Whisk the eggs and egg yolks with the cornstarch. Slowly pour about a third of the hot milk into the egg/cornstarch mixture, whisking constantly. Then pour the egg mixture into the saucepan with the rest of the milk. Constantly whisking, cook until it comes to a boil and thickens. Remove from heat and whisk in butter and vanilla extract. Pour into a large stainless steel bowl, cover with plastic wrap touching the cream, and refrigerate until chilled.

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Answer 2

french custard filling for cakes:

1/3 cup sugar
1tbsp all purpose flour
1 tbsp corn flour
1/4 tsp salt
1 1/2 cup milk
1 egg yolk
1 tsp vanilla
1/2 cup whipping cream (prepare it...should be well whipped and fluffy)

Directions:

combine flour , sugar , cornflour and salt. gradually sitr in milk. cook and stir till mixture thickens and boils.....keep stirring or else lumps will form (its beter if you use a non syick pan)......sit 2 to 3 mintues......turn off the flame....in a bowl take some of the mixture out and mix in the yolk in it....return to the whole mixture.....cook again till it boils and keep stirring!......add in vanilla essence......cool the custard...when room temperature fold in the whip cream.....custrad filling is ready.....goes excellect with coffe cake,plain cake and carrot cake.....use canned fruits well drained with it if you like.....

Answer 3

You can either make an egg custard or just use vanilla pudding.