Custard Filling
Makes about ⅓ cup
  • 6 tablespoons (90 grams) whole milk
  • 5 tablespoons (100 grams) sweetened condensed milk, divided
  • 2 large egg yolks (37 grams), room temperature
  • 1 tablespoon (8 grams) cornstarch
  • ¼ teaspoon kosher salt
  • 1 tablespoon (14 grams) unsalted butter, softened
  • ¼ teaspoon (1.5 grams) vanilla bean paste
  1. Place a fine-mesh sieve in a medium heatproof bowl.
  2. In a small saucepan, whisk together whole milk and 2½ tablespoons (50 grams) condensed milk. Cook over medium heat, stirring frequently, until steaming. (Do not boil.)
  3. In a medium bowl, whisk together egg yolks, cornstarch, salt, and remaining 2½ tablespoons (50 grams) condensed milk. Gradually whisk warm milk mixture into egg yolk mixture. Return mixture to saucepan. Cook over medium heat, whisking frequently, until very thick and mixture no longer tastes starchy, 3 to 5 minutes. (Mixture will resemble very thick pudding; watch carefully since timing may vary depending on stovetop.)
  4. Strain custard through prepared sieve into bowl. Whisk in butter and vanilla bean paste until well combined. Cover with a piece of plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until chilled, 1 to 2 hours or up to overnight. Stir until smooth before using.
Recipe by Bake from Scratch at