Cake And Cannoli Custard Cream Filling Recipe

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 Be the first
Cake And Cannoli Custard Cream Filling 74

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Cake And Cannoli Custard Cream Filling

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How to Make Cake And Cannoli Custard Cream Filling

  1. Whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt in a medium saucepan.
  2. Gradually whisk in 3 cups whole milk until smooth, ensuring no lumps remain.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle simmer (about 10 minutes).
  4. In a separate bowl, whisk 4 large egg yolks.
  5. Temper the yolks by slowly whisking in 1/2 cup of the hot milk mixture. This prevents the eggs from scrambling.
  6. Pour the tempered yolks back into the saucepan with the remaining milk mixture.
  7. Cook over low heat, stirring constantly, until the custard thickens further (about 2-3 minutes). Do not boil.
  8. Remove from heat and stir in 1 teaspoon vanilla extract and 1 (3.4 ounce) package instant vanilla pudding mix.
  9. Stir until the pudding mix is fully incorporated and the custard is smooth.
  10. 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.
  11. In a separate bowl, beat 1 cup (250ml) NutriWhip (or Rich's Whip Topping) with an electric mixer until soft peaks form.
  12. 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.
  13. Fill your cannolis, cream puffs, or use as a cake filling and frosting.
  14. 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

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Cuisine Preparation Occasion Sauces Desserts Condiments Etc Easy European Dinner Party Puddings And Mousses Italian Sweet Sauces Taste Mood

Frequently Asked Questions

How long does it take to make Cake And Cannoli Custard Cream Filling?

Cake And Cannoli Custard Cream Filling takes about 40 minutes from start to finish — roughly 15 minutes to prepare and 25 minutes to cook.

How many calories are in Cake And Cannoli Custard Cream Filling?

Cake And Cannoli Custard Cream Filling has approximately 522.4 calories per serving, with about 22 g protein, 24 g carbohydrates and 31 g fat.

What ingredients do I need for Cake And Cannoli Custard Cream Filling?

The key ingredients for Cake And Cannoli Custard Cream Filling are Egg Yolks, White Sugar, Flour, Whole Milk, Vanilla Extract, Instant Lemon Pudding Mix. See the full list with measurements above.

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