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Ingredients
- 1 quart whole milk
- 3/4 cup sugar
- 1/2 cup cornstarch
- 1 dash cinnamon (omit cinnamon if using citrus or other flavors)
- 1 teaspoon vanilla
Method
- Mix first 4 ingredients in a large pan until well blended and sugar is almost dissolved.
- Place pan over medium heat and cook, stirring constantly, until it comes to the boil.
- Continue to simmer, stirring constantly while simmering, until very thick (about 5- 10 minutes).
- Remove from heat and add vanilla (or your choice of flavoring).
- Pour mixture into bowl and cover surface directly with waxed paper or plastic wrap to prevent skin from forming.
- Refrigerate several hours to overnight.
- To use pastry cream to fill[recipe=40291]cannoli shells[/recipe]: Chop 1 regular size Hershey chocolate bar and add bits to cooled (pastry cream) mixture.
- Fill cannoli shells by piping mixture into shell using a pastry bag, or use a long-handled iced tea spoon.
- Dip ends of filled cannoli into toasted, sliced or crushed almonds or crushed pistachio nuts or finely minced chocolate bits.
- Sprinkle top of shells lightly with powdered sugar (recipe will fill about 16 shells depending on their size).