Custard Filling
Makes about 3 cups
  • 2½ cups (600 grams) whole milk
  • ½ cup (100 grams) granulated sugar, divided
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 6 large egg yolks (112 grams)
  • ⅓ cup (40 grams) cornstarch
  1. In a medium saucepan, heat milk, ¼ cup (50 grams) sugar, and reserved vanilla bean seeds over medium heat until steaming.
  2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining ¼ cup (50 grams) sugar. Whisk hot milk mixture into egg yolk mixture. Return mixture to saucepan, and cook, whisking constantly, until mixture starts to boil. Cook, whisking constantly, until cornstarch flavor is cooked out, 2 to 3 minutes. Remove from heat, and strain through a fine-mesh sieve into a medium heatproof bowl. Cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Let stand at room temperature until just warm, about 30 minutes. Use immediately.
Recipe by Bake from Scratch at