Cake and Cannoli Custard Cream Filling

Indulge in the luscious decadence of this Cake and Cannoli Custard Cream Filling, a versatile recipe that elevates your desserts to gourmet status. This velvety custard starts with a silky blend of whole milk, heavy cream, and egg yolks, enhanced by a hint of vanilla for a classic, luxurious base. It’s then folded into a smooth ricotta cheese mixture sweetened with powdered sugar and brightened by fragrant orange zest, offering a nod to traditional Italian cannoli flavors. Add optional mini chocolate chips for a delightful crunch. Perfect as a filling for cakes, cannoli shells, or other pastries, this custard cream is an irresistible combination of creamy texture and bold, citrusy sweetness. Plus, with a quick prep time of just 15 minutes, this recipe brings elegance to your table with ease.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 8

Ingredients

• 2 cups Whole milk
• 0.5 cups Heavy cream
• 0.75 cups Granulated sugar
• 3 tablespoons Cornstarch
• 4 large Egg yolks
• 2 teaspoons Vanilla extract
• 1 cup Ricotta cheese
• 0.5 cups Powdered sugar
• 1 teaspoon Orange zest
• 0.5 cups Mini chocolate chips (optional)

Directions

Step 1

In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar (3/8 cup). Heat over medium heat, stirring gently, until the mixture begins to steam but does not boil.

Step 2

In a separate bowl, whisk together the remaining granulated sugar (3/8 cup), cornstarch, and egg yolks until smooth and pale yellow.

Step 3

Gradually pour a small amount of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Step 4

Slowly pour the tempered egg mixture back into the saucepan, whisking continuously.

Step 5

Cook over medium heat, stirring constantly, until the custard thickens and begins to bubble. This usually takes about 5-7 minutes.

Step 6

Remove the custard from the heat and stir in the vanilla extract. Transfer to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and let it cool to room temperature.

Step 7

In a separate large bowl, combine the ricotta cheese, powdered sugar, and orange zest. Mix until smooth.

Step 8

Once the custard has cooled, fold it into the ricotta mixture until well combined. If desired, gently fold in mini chocolate chips for added texture and flavor.

Step 9

Chill the custard cream filling in the refrigerator for at least 1 hour before using as a filling for cakes, cannoli, or other desserts.

Step 10

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1253.7g)

Amount per serving	% Daily Value*
Calories	2620.1

Total Fat 123.7g	0%
Saturated Fat 71.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1067.3mg	0%
Sodium 539.3mg	0%
Total Carbohydrate 327.8g	0%
Dietary Fiber 6.7g	0%
Total Sugars 282.6g
Protein 60.7g	0%

Vitamin D 287.9IU	0%
Calcium 1767.5mg	0%
Iron 5.7mg	0%
Potassium 1325.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 9.1%

Carbs: 49.2%