Italian Cream Stuffed Cannoncini

Instructions
1. Making the Custard Cream

Warm the Milk: Start by heating the milk in a small saucepan over medium heat until it just begins to simmer.
Prepare the Egg Mixture: In a mixing bowl, whisk the egg yolks, sugar, vanilla extract, and flour together until the mixture is pale and fluffy.
Combine and Thicken: Slowly pour the warmed milk into the egg mixture, stirring continuously to prevent the eggs from curdling. Once fully combined, return the mixture to the saucepan.
Cook the Custard: Cook over medium heat, stirring constantly until the mixture thickens into a creamy, smooth custard. This process usually takes about 5–7 minutes.
Cool the Custard: Remove the custard from heat, transfer it to a bowl, and cover it with plastic wrap (press the wrap directly onto the surface to prevent a skin from forming). Chill in the refrigerator for at least an hour.