The custard cream for filling cannoli is the classic cream we all know, but made thicker.
The recipe I propose is the one I always follow and it is really simple to make, excellent in taste, and if the procedure is followed as described, you’ll see there will be no lumps.
In the end, you will get a smooth and velvety cream just as you might desire.
With it, you can fill not only cannoli but also cakes, pies, tartlets, and so on.
If you don’t want to use cling film in contact while the cream is still hot, you can stir it very often until the temperature has dropped to prevent a skin from forming on top.
You will then cover it with cling film only when it has lost much of its heat.
As soon as the cream is at room temperature, remember to immediately place it in the refrigerator until its use.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 131.25 (Kcal)
- Carbohydrates 23.73 (g) of which sugars 16.18 (g)
- Proteins 2.77 (g)
- Fat 3.49 (g) of which saturated 1.95 (g)of which unsaturated 1.52 (g)
- Fibers 0.07 (g)
- Sodium 1.99 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups cups whole milk
- 2 egg yolks
- 1/2 cup cup sugar
- 1/2 cup cup cornstarch (or wheat starch)
- lemon zest (from an untreated lemon)
- Half packet vanillin
Tools
- 1 Saucepan
- 1 Whisk
- 1 Piping bag with large round nozzle
Steps
To prepare the custard cream for filling cannoli, start by working the egg yolks with sugar and vanillin using a whisk directly in the saucepan where we will thicken the cream.
Then add a small amount of whole milk.
Immediately after, pour the cornstarch into the pan and after incorporating it, add the remaining milk.
Stir.
Scent with the untreated lemon zest cut into strips (avoiding the pith, which would give a bitter taste) and bring to the heat.
Thicken over medium heat, always stirring.
When the first bubbles appear, turn off the heat.
Let it cool completely with cling film in contact (I use microwave-safe film, which is more specific for high temperatures).
Then place in the fridge.
Before using, work the cream with electric whisks until reaching the desired level of silkiness, then fill a piping bag with a large round nozzle and start filling the cannoli.
The custard cream for cannoli is ready.
It is advisable to fill the cannoli just before serving and to bring them to the table with cream well chilled from the fridge and generously sprinkled with powdered sugar and cinnamon.
Storage
Store the cream in the fridge well closed in an airtight container for a couple of days at most.
Store the cream in the fridge well closed in an airtight container for a couple of days at most.
Here is a selection of products definitely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products definitely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
