Italian Cream Stuffed Cannoncini

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Italian Cream Stuffed Cannoncini

3 egg yolks
3 tablespoons (30 gr) of flour
1/2 cup (100 gr) of sugar
1 teaspoon of vanilla extract
8 oz (235 ml) of milk
And so on.

  • Step number 1. Warm up the milk until hot (not boiling).
  • Step two In a medium sized pan whisk the egg yolks with the sugar vanilla extract and flour until light and fluffy.
  • Next Add the milk some at a time while whisking making sure there are no lumps.
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