Custard Filling

Preparation info

    • Difficulty


Appears in

Bad Girl Bakery

Bad Girl Bakery

By Jeni Iannetta

Published 2021

  • About

This thick, rich custard has so many uses. We fill our brioche tarts and breakfast pastries with it, you can use it to fill cakes and cupcakes and it’s also really lovely served warm with pudding too. It’s very easy to make, but don’t be tempted to rush it or you’ll taste the flour and the custard won’t thicken. Our head baker, Toni, makes the best custard; she’s endlessly patient and really enjoys all the whisking!


  • 25 g cornflour
  • 125 ml evaporated milk
  • 3 medium egg yolks
  • 60 g caster sugar
  • 1 tsp vanilla extract
  • 125 ml double cream


    Dissolve the cornflour in two or three tablespoons of the evaporated milk and set aside.

    In a bowl, whisk the egg yolks, sugar and vanilla together and add the cornflour mixture. Put the rest of the evaporated milk and the cream in a small pan and gently bring to a boil. Pour it over the eggs, whisking non-stop until everything is combined.

    Pour the mixture back into the pan and gently bring back to a boil. Cook for two to three minutes, whisking all the time, and then turn the heat down and continue cooking for another minute or two until the custard is thick and glossy and coats the back of a spoon. It will thicken a lot more as it cools.

    Cover by putting cling film directly on the surface and chill before using.