Vanilla Custard Cake Filling

This is a basic custard made with egg yolks, not really my own recipe either. I've used for a long time, much before I became a cake decorator. Earlier, it was just Vanilla Custard for everybody to eat at home.

I use it as a base for my Strawberry mousse and Chocolate mousse for my cakes. Its' actually a standard recipe you will get from almost all sources on the internet too. The measurements might be different but the proportions probably the same.
Today I will share with you this recipe that I use and in future we will refer to it,  to make many different recipes using this as a base.

Ingredients 

1 cup Milk
1 cup Cream (or Milk)
1/2 cup / 100 grams sugar 
2 tsp Vanilla
2 tbsp Cornstarch
4 large egg yolks.


Method:

You have to work quick with this recipe.
Have all your ingredients ready.

 Pour the milk in a pan and place on the fire on medium heat. Let it come almost to a boil but do not boil.

 In a bowl add to the Egg yolks, the sugar and cornstarch.

Using a whisk, beat thoroughly until light and fluffy. 

 Here the milk is almost to a boil but not boiling.

 Now it's time to add the hot milk to the eggs slowly while stirring at the same time.
This is called tempering the eggs. You raise the temperature of the eggs by pouring the hot milk slowly.

I prefer to start with half a cup so that way I do not over pour. Once I add about one whole cup. I then pour the rest into the bowl.
It really is not as difficult as it seems. As you can see the small hands are of my son making it with me.If I can use his help here it really can't be that difficult. Can it?

 Here you can see all the milk is in the bowl.

 Now pour it back into the same pan. Note the amount of bubbles in the pan.

Place it back on the fire on low heat. Do not make haste with this step or you will have a very sweet scrambled egg for dessert.

 The mixture will slowly start to thicken and the bubbles will start to disappear.

 As you stirring you will see how thick it will become. Once you run your finger on the back of the spoon and the light stays like so.. it almost time to take it off the stove. But keep stirring.

 Place a strainer over a bowl and pour the custard into the strainer.

 You might have some thick residue. Discard this.

 This is the hot custard.

 Cover with cling wrap directly on the custard to avoid any skin from forming.

 Cover the bowl with plastic. Place in the fridge.

 Once chilled your custard is ready to be used in the cake. You can also sever it as a dessert as is.

Next I will show you how I make Strawberry Mousse, Chocolate Mousse and Ice Creams with this basic recipes.
I do hope you try this recipe.
Thanks for stopping by.