Cream Filling

The custard filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator with plastic wrap pressed directly against the surface to prevent a skin from forming. Stir gently before using to restore smooth consistency.

Once assembled with cake, store covered in the refrigerator for up to 3 days. The custard alone can be refrigerated for up to 5 days in an airtight container. If the custard seems too thick after refrigeration, whisk in 1-2 teaspoons of milk to loosen.