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Cake and Cannoli Custard Cream Filling
Time: 25 mins
Ingredients
- 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
Directions
- 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.
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