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.
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Recipe Information
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)
Instructions
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.
In a separate bowl, whisk together the remaining granulated sugar (3/8 cup), cornstarch, and egg yolks until smooth and pale yellow.
Gradually pour a small amount of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan, whisking continuously.
Cook over medium heat, stirring constantly, until the custard thickens and begins to bubble. This usually takes about 5-7 minutes.
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.
In a separate large bowl, combine the ricotta cheese, powdered sugar, and orange zest. Mix until smooth.
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.
Chill the custard cream filling in the refrigerator for at least 1 hour before using as a filling for cakes, cannoli, or other desserts.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 35.7 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 153 mg | 12% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 159 mg | 3% | |
*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.
