Cake And Cannoli Custard Cream Filling - cooking recipe

Ingredients

4 egg yolks
4 tablespoons white sugar
5 tablespoons flour
2 cups whole milk
1 1/2 teaspoons vanilla extract
1 (106 g) package instant lemon pudding mix
1 (500 ml) container nutri whipped topping
1 dash salt

Preparation

Combine sugar, flour and salt in a pot.
Whisk to combine well.
Add milk gradually to get no lumps.
Stir over medium heat until it thickens and comes to a low boil, about 10 minutes.
Beat yolks in a bowl.
Add some hot mixture into the bowl just a little to bring to a warm temperature.
Add all back into the pot of mixture on the stove and continue to low cook until thick, do not boil.
Remove and blend in the vanilla and pkg of dry pudding mix.
Stir well until blended.
Cool two hours, covered with saran (not to get a skin on top) or until cold.
Beat nutri whip and then fold into the cold custard.
Blending well, the cold mixture is hard to fold in( as it has set to a thick custard) so using beaters low speed is also good results.
Fill cannoli-- or filling and topping for cakes.this should be stored in the refrigerator, because of the Nutri whip topping.
I have never made this with reg. whipping cream, always Nurti Whip.