Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cake and Cannoli Custard Cream Filling Recipe
    Lost? Site Map

    Cake and Cannoli Custard Cream Filling

    Cake and Cannoli Custard Cream Filling. Photo by - Momma Loon

    1/2 Photos of Cake and Cannoli Custard Cream Filling

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    andypandy's Note:

    very good cream filling.. Note: I also made this with using only 250 ml of Nurti Whip and it turns out a little heavier but is great believe me..this is a three for one recipe you can also use the filling without the nutri whip too with good tasting results. Use this filling for tarts, cream puffs, or cakes and although not a traditional cannoli filling its great in those too. Nutri Whip is a Canadian Product, it is similar to Rich's Ready to Whip Topping. It is liquid and needs to be beaten just like whipping cream, without sugar added.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


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

    Ratings & Reviews:

    • on July 15, 2005


      Wow! Topped an Angel Food with this lush and lovely Cannoli Filling. I used the heavier version (250 ml of Nutri Whip) and served with fresh strawberries. This topping transformed an a Angle Cake into one terrific dessert. Love those recipes of yours Andy Pandy!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2005


      Nice light lemony taste. I mixed the custard with the whip topping in my mix master since I couldn't blend properly, it came out a little runny but was wonderful once we gave it sometime to firm up in the fridge. I used this filling with Angel food cake, and it was amazing! Next time, I will add some fresh strawberries ontop and it will be splendido!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 03, 2007


      The filling was OK but as an Italian American the name bugged me. I suppose you can put anything your heart desires in a cannoli, but to actually call it Cannoli filling for most Italians it has to have ricotta and chocolate chips in it, in New York it tends to have a mild taste of cinnamon as well. Extras are citron or candied orange peel. In areas where ricotta his very expensive I have seen Italian pastisseria cream substituted. However never in my life have I ever seen a lemon cannoli! I think the photo of the cake that was posted with it added to my confusion. Without the traditional cannoli ricotta filling in it why is it not just a lemon cake? My grandmother rest her soul would have laughed. I enjoy most of Andy's recipes, but calling this cannoli filling was just too far fetched for me.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cake and Cannoli Custard Cream Filling

    Serving Size: 1 (875 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 522.4
    Calories from Fat 183
    Total Fat 20.3 g
    Saturated Fat 10.8 g
    Cholesterol 299.6 mg
    Sodium 651.8 mg
    Total Carbohydrate 74.0 g
    Dietary Fiber 0.3 g
    Sugars 29.0 g
    Protein 11.1 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes