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Custard from Pudding Mixes

I have tried various Mock Custard recipes on here and have found them to be a little too runny for my liking. I wanted a more "stiffer" body custard (more of a bakery style custard) that didn't require a buttercream underlay and didn't absorb into the cake. After trial and error I found the liquid ratio to be too high. I have had much success with this recipe as a cake filling ( still use a STIFF dam on the cake). This was enough to fill a 12x18 cake. Being a dairy filling it is recommended to refrigerate your cakes and any left over filling.

Ingredients

  • 2 cups heavy whipping cream 1 cup milk 1-3 tbsp milk (if needed) 1/2 cup confectioners sugar 3 boxes of INSTANT pudding mix, any flavor

Instructions

1. In Electric Mixing bowl add 2 cups heavy whipping cream & 1 cup milk 2. add 3 boxes of instant pudding mix 3. add confectioners sugar (I don't sift) 4. mix on low speed till all is incorporated 5. turn up the speed to med/high until it all thickens. Scrape down the sides of your bowl 6. Taste the thickened mixture. If it feels "gritty" add milk 1 tbs AT A TIME, mixing between additions. 7. once you have a smooth consistency, place in the fridge and allow to set up.

Comments (2)

The Pudding box I use is 3.4 ounces. HTH
Hi, I recently got an order that is due for this Saturday for a yellow cake with a custard and fresh bananas filling. Any suggestions on how to do this? Also, what do you mean by this "STIFF dam" ? Thank you
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