Vanilla Custard Filling

Preparation info

  • Yield:

    4¾ cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 2 vanilla beans
  • 7 ounces (200 g) granulated sugar
  • 12 egg yolks (1 cup/240)
  • 4 cups (960 ml) heavy cream
  • 1 teaspoon (5 ml) finely grated lemon zest


  1. Split the vanilla beans lengthwise and scrape out the seeds. Rub the seeds into the sugar to distribute them evenly and break up any clumps. Save the pod halves for another use or discard.
  2. Beat the egg yolks and the vanilla sugar by hand for a few seconds, just to combine.
  3. Add the cream and lemon zest and blend thoroughly.