CANOLLI FILLING WITH CUSTARD TEXTURE (Like Roma Hall)

1 qt. milk (4 c.)
3/4 c. sugar
1/2 c. cornstarch
dash cinnamon
1 t. vanilla

Mix first 4 ingredients in a large pan til dissolved. Put over medium heat and cook, stirring constantly, til it comes to the boil. Simmer, stirring, til thickened (about 5 minutes). Remove from heat and add vanilla. Put into bowl and cover surface directly with waxed paper or plastic wrap. Refrigerate several hours to overnight. Chop 1 regular size Hershey chocolate bar and add bits to mixture. Fill canolli shells by piping mixture in or use a long- handled iced tea spoon. Dip ends into toasted, sliced or crushed almonds. Sprinkle with powdered sugar.
(fills 16 shells)

August, 2001, Menu Minder