Custard Filling
  • 5 cups (1,200 grams) whole milk, divided
  • ½ cup (65 grams) custard powder
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (6 grams) vanilla bean paste
  1. In a medium bowl, whisk together ½ cup (120 grams) milk and custard powder until smooth.
  2. In a medium saucepan, heat sugar, salt, vanilla bean paste, and remaining 4½ cups (1,080 grams) milk over medium heat until steaming. (Do not boil.) Slowly whisk hot sugar mixture into custard powder mixture. Return mixture to saucepan, and cook, whisking constantly, until mixture thickens and gently boils, 9 to 11 minutes. Remove from heat, and pour into a medium heatproof bowl. Cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Let stand until completely cool, about 1 hour. Whisk thoroughly before using.
Recipe by Bake from Scratch at