Cake and Cannoli Custard Cream Filling
photo by - Momma Loon
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
3 cups
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
- 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.
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Reviews
-
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.
-
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!
RECIPE SUBMITTED BY
andypandy
Canada
Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.