Cake and Cannoli Custard Cream Filling

Recipe by andypandy
READY IN: 25mins
YIELD: 3 cups




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