Zutaten für Cake And Cannoli Custard Cream Filling
- Egg Yolks
- White Sugar
- 1/4 cup all-purpose flour
- Whole Milk
- Vanilla Extract
- Instant Lemon Pudding Mix
- Whipped Topping
- 1/4 teaspoon salt
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Zubereitung von Cake And Cannoli Custard Cream Filling
- Whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt in a medium saucepan.
- Gradually whisk in 3 cups whole milk until smooth, ensuring no lumps remain.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle simmer (about 10 minutes).
- In a separate bowl, whisk 4 large egg yolks.
- Temper the yolks by slowly whisking in 1/2 cup of the hot milk mixture. This prevents the eggs from scrambling.
- Pour the tempered yolks back into the saucepan with the remaining milk mixture.
- Cook over low heat, stirring constantly, until the custard thickens further (about 2-3 minutes). Do not boil.
- Remove from heat and stir in 1 teaspoon vanilla extract and 1 (3.4 ounce) package instant vanilla pudding mix.
- Stir until the pudding mix is fully incorporated and the custard is smooth.
- Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours, or until completely chilled.
- In a separate bowl, beat 1 cup (250ml) NutriWhip (or Rich's Whip Topping) with an electric mixer until soft peaks form.
- Gently fold the whipped topping into the cold custard using a spatula or a mixer on low speed. Be careful not to deflate the topping.
- Fill your cannolis, cream puffs, or use as a cake filling and frosting.
- Store leftover filling in an airtight container in the refrigerator. Best used within 3-4 days.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
116g
Fat
54g
Carbs
24g
