How to Make Custard Eclair Filling

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By MarlaineMarie
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Ol' Double Boiler

This eclair filling is really rich! Use it as a plain dessert, a cake layer, custard tarts, or in eclairs. Or make an incredible custard cream pie!

Difficulty: Easy

Instructions

Things You'll Need:

1 cup sugar
6 Tablespoons Cornstarch
1/4 teaspoon salt
3 cups Whole Milk
or 2 cups Whole Milk and 1 cup Cream/Half&Half
4 Egg Yolks
1 Tablespoon Vanilla

Step 1

This custard filling is made the same as the basic vanilla pudding. The link is below. Use a double boiler or a regular pot remembering that the double boiler's layer of boiling water below cooks the filling while the regular pot sits directly on the burner and needs to be kept at medium low heat. Pudding should never boil.
Step 2

Separate the egg yolks from the whites. You can store the egg whites in a zip bag in the freezer for later use. Place a strainer over the pot and drop the egg yolks into it. Stir to break the membranes and pour the milk through the strainer, stirring occasionally. This is to avoid those little knots from the egg yolk membranes from going into the custard.
Step 3

Mix all ingredients except butter and vanilla together. Put over heat. Double boiler water should be boiling and a regular pot should be set on medium low heat. Stir slow and constant.
Step 4

Add the butter. The butter helps you know when the mixture has gotten warm enough to melt the butter. Continue stirring. You will feel it thickening soon after and the spoon will leave more pronounced trails in the pudding as it cooks.
Step 5

It will take about 5 minutes to thicken while stirring over heat. The process is a lot like making gravy. This custard will be thicker than basic vanilla pudding and will thicken even more as it cools.
Step 6

Once off the heat, stir in vanilla extract and cover the pudding with the pot lid or cut to fit wax paper. Let the pot sit on the stove until it cools enough to go into the fridge. After chilling for 2 or 3 hours, skim off the skin if there is one. Then spoon into dessert dishes or tart shells. Fill a zip bag with the filling, twist the top to create your own squeeze pastry bag and snip a little of the corner to use for filling eclairs or raised doughnuts.