Custard with Condensed Milk for Napoleon Cake
This thick and creamy custard with condensed milk and butter is quick and simple to prepare. Use it for Napoleon cake layers or as a filling for éclairs, profiteroles and tartlets.
Updated : 02 October, 2026
Easy
About 30 min.
Ingredients
2
Eggs
700 grams
Milk
250 grams
Condensed milk
150 grams
Sugar
250 grams
Butter
80 grams
Wheat flour
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use milk with any fat content. Choose good-quality sweetened condensed milk.
Step 2
In a preferably nonstick saucepan, combine the eggs and sugar. Mix until evenly combined; you can use an electric mixer if desired.
Step 3
Add the sweetened condensed milk and mix.
Step 4
Pour in the milk, add the vanilla and flour, and mix thoroughly until smooth with no flour lumps remaining. Place the saucepan over the heat and bring the mixture to a boil, stirring constantly.
Step 5
As it heats, the mixture will gradually thicken. Once the custard has thickened, remove it from the heat.
Step 6
Immediately add the butter to the hot custard. Let it begin to melt, then stir thoroughly until fully incorporated.
Step 7
Beat the custard with an electric mixer until completely smooth. Cover and allow it to cool slightly. The custard will become thicker as it cools.
Step 8
Use the custard to layer Napoleon cake sheets while it is still warm but no longer hot. This amount is enough for approximately eight 7-inch cake layers, with some cream left for the top and sides. Once assembled, refrigerate the cake and leave it to soften and set, preferably overnight.
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