1 (8-oz.) package cream cheese, cubed and softened
1 tablespoon vanilla extract
How to Make It
Whisk together first 2 ingredients in a heavy saucepan; whisk in eggs and milk until smooth. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture reaches a chilled pudding-like thickness. Bring to a boil, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat, and whisk in cream cheese and vanilla until cheese melts. Cool to room temperature (about 1 hour). Place plastic wrap directly on mixture (to prevent a film from forming), and chill 6 to 24 hours.
This custard filling is great! I can see using it in many different cakes not just this one (or even a filling for cream puffs etc.) Plus since it is a make ahead recipe you can have it ready to use when you need it.