Skip to Content

Custard Cream Filling (VRP 012)

Share Your Love of Vintage Recipes!!!

Custard Cream Filling
Cook time:
Total time:
  • 1 egg
  • 1 tablespoon sugar
  • 2 1/2 tablespoons flour
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 teaspoon butter
  • 1/2 teaspoon vanilla
  1. With rotary beater, beat 1 egg and 1 tablespoon sugar until thick and pale
  2. Sift together 2 1/2 tablespoons flour, 1/8 teaspoon salt, and 2 tablespoons sugar
  3. Gradually add 1 cup scaled milk, stirring constantly
  4. Cook over boiling water 10 minutes or until thick
  5. Slowly pour over egg
  6. Cook hot water 2 minutes
  7. Remove from heat
  8. Add 1/2 teaspoon butter and 1/2 teaspoon vanilla

Custard Cream Filling

Custard Cream Filling

Front of the Custard Cream Filling recipe card.

Custard Cream Filling

Back of Custard Cream Filling recipe card.

The author has the notation that this is the custard filling for Martha Washington Cake, which this Never Fail White Cake Recipes mentions this custard to include to make a Martha Washington Cake.


We have lots of recipes on the site that may be of interest to you. Use the links below to view other recipes similar to this Custard Cream Filling recipe.

If you make this Custard Cream Filling recipe, please share your photos and comments below!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Dottie Borisuk

Friday 20th of November 2015

I'm sure this recipe was cooked in a double boiler, a pot that was used a lot in the past but not so much today.

Bullet #4 should probably read, "Cook over boiling water (ie, in a double boiler) 10 minutes until think.

This site uses Akismet to reduce spam. Learn how your comment data is processed. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Read our Privacy and Affiliate Policy.