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Hawaiian Malasadas

Creme Custard Filling

Estee
Delicious creamy custard filling perfect for piping malasadas!
5 from 1 vote
Course dessert

Ingredients
  

  • 2 1/2 cup milk
  • 6 Tbs cornstarch
  • 4 egg yolks
  • 1/2 cup white sugar
  • 1/2 tsp vanilla
  • 1/2 cup heavy cream(30%fat or higher) b

Instructions
 

  • place cornstarch and 1/2 cup of milk in a bowl and whisk till cornstarch is dissolved completely. Add 4 yolks and whisk to combine.
  • In a small saucepan heat remaining 2 cups milk, sugar, and vanilla. Stir to dissolve sugar. do not bring the milk to a full boil, just until bubbles form around the adges. turn off the heat.
  • Temper the eggs- add 1/3 cup of the hot milk to the egg mix, in a slow stream while whisking constantly. DO NOT pour it directly in or you will scramble the eggs. Add another 1/3 cup of milk in the same way. The eggs should now be hot.
  • Pour the hot eggs into the remaining milk in the saucepan and bring the heat up again. Add the cream. Whisk constantly for 2/3 minutes until the mixture changes to a custard. (it will be the consistency of thick Pantene conditioner).
  • Pour the custard into a shallow glass dish. Cover the top with plastic wrap, making sure thw wrap directly touches the top of the custard, corners and all. This will prevent a skin from forming on the top. Refrigerate until cold- a couple hours. I like to make this the day before i plan on using it.
  • Optional- for a creamier custard, whip for about 30 seconds before placing in a piping bag!