Custard filling

Custard Filling: History and Origin

Custard is a traditional dessert with deep roots in Spanish cuisine, which over time has become popular in several Latin American countries under different names and variations. In Colombia, for example, it is common to find custard during the Christmas season, accompanying other typical sweets like buñuelos. In Mexico and other Caribbean countries, custard can adopt different textures and flavors, but it always retains its creamy and sweet essence.

In some Latin American countries, the term "natilla" is also used to refer to creamy sauces or fillings that complement desserts or breads, as is the case with this custard filling used for donuts, tarts, and cakes. Its preparation combines basic and accessible ingredients and is characterized by its smooth texture and slightly sweet flavor, with a special touch of nutmeg that gives it a unique aroma.

Custard filling is very versatile and is recognized by different names, depending on the country. For example, in Venezuela it is sometimes simply called "pastry cream," while in other places it may be called "cream of milk" or simply "custard," but it always maintains a similar preparation.

How to Prepare Custard Filling

Ingredients: Milk, Eggs, Sugar, Salt, Nutmeg.

Scald the milk. Heat the milk until it is almost boiling to prepare the base of the custard.

Add eggs, sugar, and salt. In a separate container, beat the eggs together with the sugar and a pinch of salt.

Stir constantly while adding the hot milk. Slowly pour the scalded milk over the mixture of eggs, sugar, and salt, stirring constantly to prevent lumps from forming and to ensure even cooking.

Cool and use in donuts, tarts, and cakes. Let the mixture cool until it thickens and is ready to fill different preparations like donuts, tarts, and cakes, adding a pinch of nutmeg at the end to get that characteristic aroma.