Cake And Cannoli Custard Cream Filling Recipe

Name: Cake And Cannoli Custard Cream Filling
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 1 or more
Ingredients: Egg Yolks; White Sugar; 1/4 cup all-purpose flour; Whole Milk; Vanilla Extract; Instant Lemon Pudding Mix; Whipped Topping; 1/4 teaspoon salt

This versatile 3-in-1 recipe creates a luscious custard filling perfect for cakes, cannolis, cream puffs, and more! Made with a simple custard base, this recipe is easily customizable. Achieve a light and airy texture with NutriWhip (or a similar ready-to-whip topping like Rich's), or keep it classic and rich without it. Discover a foolproof method for a creamy, dreamy filling that will elevate your desserts to the next level! This recipe is adaptable, ensuring delicious results every time.

Prep Time 15 mins

Cook Time 25 mins

Calories 522.4 kcal

Protein 22g

Rating 3.7 (3 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Cake And Cannoli Custard Cream Filling? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make 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.