Custard Filling

Custard Filling in Poppy Seed Cake with Chocolate Ganache

“Great custard from the Joy of Cooking. Including toasted almonds adds a bit of intrigue. You can vary the amount of creaminess by altering the ratio of milk to cream.” – April Ferre

Custard Filling

Course: Frostings & Fillings


  • 1/2 to 3/4 Cup Sugar
  • 1/3 Cup Flour
  • 1/4 Teaspoon Salt
  • 2 Cups Scalded Milk or Cream
  • 2 Eggs or 4 Egg Yolks Slightly Beaten
  • 1 Teaspoon Vanilla
  • 1/2 Cup Blanched Chopped Almonds Optional
  • 1 Tablespoon Sherry, Rum, Etc Optional


  • Sufficient to spread between three 9-inch layers.
  • Combine sugar, flour and salt. Add milk or cream and stir until smooth and thick. Pour over eggs. Stir and cook the custard in a double boiler until the eggs thicken. Cool and add vanilla, almonds and sherry.
  • Variation: Banana Custard Filling: Before spreading the custard, add 2 or more thinly sliced bananas.

Recipe – April Ferre – From The Joy of Cooking, 1946

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