Clearly the Best and Easiest Filling Recipe Out There!

Custard filling is one of those versatile recipes that can elevate any dessert, from pies to pastries. Growing up in the Midwest, custard was a staple at family gatherings, often found nestled in a flaky pie crust or layered in a trifle. It's creamy, comforting, and surprisingly simple to make. Whether you're looking to fill a tart or just want a spoonful of something sweet, this custard filling is a must-try.

This custard filling pairs beautifully with a variety of desserts. Try it as a filling for a classic fruit tart, or spoon it into a pre-baked pie crust for a simple custard pie. It also works wonderfully as a layer in trifles or as a topping for fresh berries. For a bit of crunch, serve it with a side of shortbread cookies or biscotti.

Servings: 4-6 servings

2 cups whole milk
1/2 cup granulated sugar
3 tablespoons cornstarch
4 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon unsalted butter

In a medium saucepan, combine the milk and half of the sugar. Heat over medium heat until the mixture is hot but not boiling.

In a separate bowl, whisk together the remaining sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth.

Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and begins to bubble.

Remove from heat and stir in the vanilla extract and butter until smooth.

Pour the custard into a glass mixing bowl and cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.

Let the custard cool to room temperature, then refrigerate until ready to use.

For a richer custard, you can substitute half of the milk with heavy cream. If you prefer a flavored custard, try adding a teaspoon of almond extract or a tablespoon of cocoa powder for a chocolate version. For a lighter option, use 2% milk instead of whole milk. To make the custard dairy-free, substitute the milk with almond or coconut milk and use a dairy-free butter alternative.