Cake and Cannoli Custard Cream Filling

piątek, 24 stycznia 2014

Cake and Cannoli Custard Cream Filling

Time: 25 mins


  • 4 egg yolks
  • 4 tablespoons white sugar
  • 5 tablespoons flour
  • 2 cups whole milk
  • 1 1/2 teaspoons vanilla extract
  • 1 (106 g) package instant lemon pudding mix
  • 1 (500 ml) container nutri whipped topping
  • 1 dash salt


  • 1 Combine sugar, flour and salt in a pot.
  • 2 Whisk to combine well.
  • 3 Add milk gradually to get no lumps.
  • 4 Stir over medium heat until it thickens and comes to a low boil, about 10 minutes.
  • 5 Beat yolks in a bowl.
  • 6 Add some hot mixture into the bowl just a little to bring to a warm temperature.
  • 7 Add all back into the pot of mixture on the stove and continue to low cook until thick, do not boil.
  • 8 Remove and blend in the vanilla and pkg of dry pudding mix.
  • 9 Stir well until blended.
  • 10 Cool two hours, covered with saran (not to get a skin on top) or until cold.
  • 11 Beat nutri whip and then fold into the cold custard.
  • 12 Blending well, the cold mixture is hard to fold in( as it has set to a thick custard) so using beaters low speed is also good results.
  • 13 Fill cannoli-- or filling and topping for cakes.this should be stored in the refrigerator, because of the Nutri whip topping.
  • 14 I have never made this with reg. whipping cream, always Nurti Whip.

0 komentarze :

Prześlij komentarz