Italian Custard Cream Filled Cannolis

Ingredients

• Custard Cream
• 2 cups whole milk
• ½ cup granulated sugar
• 4 egg yolks
• ½ stick vanilla
• 2 tbsp all-purpose flour
• lemon peel from 1/4 of a lemon

Shells

• 3-½ inch round cutter
• 3 cups of flour
• ¼ teaspoon of cinnamon
• ½ teaspoon of salt
• 3 tablespoon of granulated sugar
• 2 eggs
• 2 tablespoon of firm butter cut into small cubes
• ¼ cup of a good Marsala wine
• 1-2 egg whites, whisked slightly
• Icing sugar (for dusting)

Directions

For the custard cream filling

1. In a large pot mix together milk, 1/2 of the vanilla bean and the peel of 1 lemon. *Be sure there is no white skin left on the peel, which adds a bitter taste.
2. Place the pot over medium heat and bring to a boil
3. Meanwhile, pour the egg yolks and sugar into a small bowl, and whisk together until the color begins to lighten
4. Sift flour and then mix into eggs until all lumps are gone.
5. When milk has come to a boil, remove the vanilla and lemon peel, and slowly pour about 1/4 cup of hot milk into egg and flour mixture. Mix well.
6. Transfer the egg mixture back into the pot of milk, stirring thoroughly.
7. Bring to a boil again for a couple of minutes.
8. Allow cream to cool entirely before piping.

For the shells

1. Sift the flour, salt, cinnamon and granulated sugar.
2. Then mix in the butter and eggs with a fork.
3. Slowly add in the Marsala wine until the dough comes together.
4. Form it into a large ball and let it rise for 15 minutes.
5. Dust a cutting board with flour.
6. Roll out the dough until it is ¼ of an inch thick.
7. Roll out this dough and fold it into the shape of a cannoli shell. *You can also use cannoli forms to make this easier.
8. You then use the egg whites as a glue to hold the shell together.
9. Have about 3 cups of oil slightly boiling at 350 degrees.
10. Fry the shells one at a time for about one minute.
11. Then lightly remove them using tongs and let them sit.
12. Once the shells are prepared, you can begin to fill them.
13. Add custard cream into a piping bag and squeeze the filling into your shells.
14. Optional: Arrange cannolis on a plate and dust with icing sugar.