Red Velvet Cake Custard Filling
This custard filling is perfect for your next red velvet baking adventure! For an even better red velvet cake, combine it with berry filling. What are you waiting for? Get baking!
Ingredients
- 1 cup Whipping Cream
- 2 cups Whole Milk
- 5 Egg Yolks
- 3 tbsp Cornstarch
- ½ cup Sugar
- 1 tsp Vanilla Extract you can use almond extract instead
- 1 tsp vanilla bean paste
Instructions
- Mix whipping cream and whole milk together in a saucepan and heat it until it's hot. Take it off the heat before it reaches the boiling point.
- In the meantime, mix all the other ingredients together in a bowl. Make sure to take a big enough heat-resistant bowl because you will be adding the hot cream and milk mixture to it.
- When your cream and milk mixture reaches the right temperature, pour a little bit of hot mixture to cold ingredients. Continue adding little by little while mixing all the time. Don't add too much at one time because the eggs will curdle.
- When you add half of the hot mixture to the eggs, then it is okay to add the remaining liquid and cook all together over a low heat while constantly stirring. Stir frequently until you get the desired texture. Don't keep it on the stove for too long — you don't want any lumps in your filling.
- If there are any lumpy, just use a sieve and strain the mixture.
- Leave the mixture in a cool place covered with plastic foil. Once it cools, whip it for a few minutes and fill your red velvet cake.
Nutrition
Serving: 1fillingCalories: 1899.8kcalCarbohydrates: 157.8gProtein: 37.1gFat: 125.7gSaturated Fat: 72.4gPolyunsaturated Fat: 8.1gMonounsaturated Fat: 35.5gCholesterol: 1299.5mgSodium: 296.4mgPotassium: 1064.8mgFiber: 0.2gSugar: 134.2gVitamin A: 5587IUVitamin C: 1.4mgCalcium: 875.3mgIron: 2.9mg