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Italian Cream Bombs with Vanilla Custard

Italian Cream Bombs with Vanilla Custard: Irresistibly Crispy Treats

Delight in homemade Italian Cream Bombs with Vanilla Custard, a perfect crispy treat for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 12 bombs
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Bombs
  • 1 package Pillsbury Refrigerated Sugar Cookie Dough Can substitute with homemade dough
  • 3 large Eggs Beaten
  • 2 cups Milk Whole milk preferred
  • 1 teaspoon Vanilla Extract Choose quality for best flavor
For the Homemade Vanilla Custard
  • ½ cup Granulated Sugar Adjust to taste
  • 1 tablespoon Cornstarch Helps thicken the custard
  • Optional Toppings (like powdered sugar) For visual appeal

Equipment

  • medium saucepan
  • baking tray
  • wire rack

Method
 

Step-by-Step Instructions for Italian Cream Bombs with Vanilla Custard
  1. In a medium saucepan, whisk together the milk, beaten eggs, vanilla extract, and granulated sugar over medium heat until thickened, then refrigerate for 1 hour.
  2. Preheat your oven to 350°F (175°C). Flatten portions of dough into discs, place custard in the center, and seal.
  3. Bake assembled cream bombs for 12 to 15 minutes until golden brown.
  4. Cool on a wire rack for at least 10 minutes, then serve dusted with powdered sugar.

Nutrition

Serving: 1bombCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

Ensure complete sealing around the custard to prevent leaks. Refrigerate custard for stable filling. Enjoy warm for best taste.

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