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Vanilla Custard Filling

A filling that is great for cream puffs.
Cuisine: baking
Keyword: cream puff, custard, filling, profiteroles, vanilla


  • 1 1/4 cups milk
  • 1 1/4 cups heavy whipping cream I used the whole packet of Pauls's Thickened Cream, 250gms
  • 2 eggs
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla extract


  • Fill a pot with about 3 inches water and bring it to a simmering boil.
  • In another heatproof bowl, whisk together the milk, cream, eggs, sugar, cornstarch and vanilla extract.
  • Place the bowl with the whisked ingredients over the pot.
  • Continue whisking the custard till it thickens, this might take between 20 mins to 30 mins. Whisk constantly.
  • The desired texture should be when you are able to scoop the custard up with the whisk and it drops back slowly and heavily.
  • This was just off the heat, it will continue to thicken as it cools.
  • Let it cool, whisk occasionally and cover the top with cling film before storing in the fridge to cool completely. The cling film prevents a hard crust forming on top.
  • Note: You can substitute thick cream for ordinary cream, you'll still get the same result except the whisking process might take longer.