Custard is a traditional filling for homemade cakes. This recipe makes a relatively low fat cake filling as compared to whipped cream or butter frosting, for example. The amount of sugar used matches those who like it "not too sweet" tastes. For a very sweet tooth 1-2 tablespoons of sugar can be added.
Another possible replacement is changing milk for cream or trying a new version with one of custard variations.
2 cups milk
5 egg yolks
4 tablespoons sugar
1 teaspoon vanilla extract
(can be replaced with 2 teaspoons vanilla sugar)
2 tablespoons flour
Blend together egg yolks, sugar, vanilla extract or vanilla sugar. The brown powder you see in the picture is vanilla sugar. I used the one with natural vanilla and it contains small particles of dark vanilla bean and gives this brown color.
Add 1 cup of milk and stir well. Gradually fold in the flour, stir until even.
Preheat another cup of milk on the stove, get it almost boiling. Slowly pour in the eggs mixture constantly stirring. Continue stirring until the custard gets thick and almost boiling. Remove from the heat and let cool.
Milk and vanilla are usual components of a traditional custard recipe. However what about going for something unusual once in a while? Custard variations made with fruit puree or champagne (a bit exotic - exclusively for champagne cake!) can bring a new flavour to your favourite dessert.
Actually custard can be made with any kind of fruit you find suitable. In my case it was pineapple. You may just replace the milk in the basic recipe with the same quantity of fruit puree.
My pineapple custard was gluten-free, so I changed the ingredients proportions slightly and took 2 1/2 cups of blended pineapple instead of milk and 3 tablespoons of cornstarch instead of flour in the basic recipe.
2 1/2 cups fruit puree
3 tablespoons cornstarch
1/3 cup sugar (it can be more - depending on the fruit sweetness)
4 egg yolks
Pile and slice the pineapple. Put the slices into the blender and purify.
Beat together egg yolks, sugar, cornstarch and 1 cup of pineapple puree. Put the rest of the pineapple puree onto the stove and heat until almost boiling. Pour in the yolks mixture gradually constantly stirring. Let the custard get almost boiling again and take off the stove continuing stirring.
The recipe is similar to the basic one, but using 1 cup champagne instead of milk. The quantity is also reduced since if champagne cake typically requires filling only for one layer. However you may adjust it at your own discretion.
1 cup champagne
2 tablespoons flour
3 tablespoons sugar
4 egg yolks
1 tsp vanilla sugar or vanilla extract (optional)
Beat together egg yolks, sugar and flour. If the mixture is too thick add a bit of champagne.
Heat the rest of champagne in a saucepan till almost boiling.
Pour in the yolks mixture constantly stirring.
Let the custard get almost boiling again and take off the stove continuing stirring.
Let cool. And...
Enjoy Assembling Your Cake!
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