Better Than Takeout Italian Cream Bombs with Vanilla Custard
Better Than Takeout Italian Cream Bombs with Vanilla Custard are crispy on the outside, creamy on the inside, and filled with a rich, homemade vanilla custard. After making these many times, I’ve discovered the trick to perfectly crispy cream bombs every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Chicken Bacon Ranch Wrap Recipe for Easy Dinner and Creamy Tuscan Chicken with Spinach Easy Dinner Recipe.
Why This Better Than Takeout Italian Cream Bombs with Vanilla Custard Is Pure Comfort
- Crispy on the outside, creamy on the inside
- Filled with rich, homemade vanilla custard
- Better than takeout, perfect for family gatherings
- Easy to make and impress everyone with this dessert
What You'll Need for Better Than Takeout Italian Cream Bombs with Vanilla Custard
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Pillsbury refrigerated sugar cookie dough
- Vanilla custard
- Powdered sugar
- Vegetable oil
- Vanilla extract
- Salt
- Optional: Whipped cream
- Optional: Chocolate syrup
📝 Ingredient Notes
- Pillsbury refrigerated sugar cookie dough: Use the original flavor, not the refrigerated cookie dough with chocolate chips.
🛒 Tools & Equipment I Recommend
- Cuisinart Deep Fryer — Ensures even cooking and perfectly crispy cream bombs → See on Amazon
- KitchenAid Stand Mixer — Makes quick work of preparing the vanilla custard → See on Amazon
How to Make Better Than Takeout Italian Cream Bombs with Vanilla Custard
- Prepare the vanilla custard: In a saucepan, combine 2 cups of milk, 1/2 cup of sugar, and a pinch of salt. Bring to a simmer. In a bowl, whisk together 4 egg yolks, 1/4 cup of sugar, and 2 tablespoons of cornstarch. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in 1 teaspoon of vanilla extract. Let cool.
- Prepare the cream bombs: Preheat your oven to 375°F (190°C). Divide the cookie dough into 12 equal pieces. Flatten each piece into a circle, place a spoonful of vanilla custard in the center, and wrap the dough around the custard, pinching the edges to seal. Place the cream bombs on a parchment-lined baking sheet, seam side down. Brush with vegetable oil and sprinkle with powdered sugar.
- Bake the cream bombs: Bake for 12-15 minutes, or until golden brown. Let cool for a few minutes before serving.
Cook's Tips for Perfect Better Than Takeout Italian Cream Bombs with Vanilla Custard
- Common mistake and fix: Don't overfill the cream bombs with custard. Too much filling can cause them to leak and become soggy.
- Tip: For extra crispiness, brush the cream bombs with a little beaten egg before adding the powdered sugar.
- Tip: To make ahead, prepare the cream bombs and freeze them before baking. Add a few minutes to the baking time.
Storing & Reheating Better Than Takeout Italian Cream Bombs with Vanilla Custard
Short-Term Storage
Store in an airtight container in the fridge. Store leftover cream bombs in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Prepare the vanilla custard up to 2 days ahead and store in the refrigerator. Prepare the cream bombs up to 1 month ahead and freeze.
Freezing Better Than Takeout Italian Cream Bombs with Vanilla Custard
Freeze uncooked cream bombs for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat leftover cream bombs in a 350°F (175°C) oven for 5-10 minutes. Microwave: Do not reheat in the microwave, as it can make the cream bombs soggy.
Recipe Notes
- Chef tip: To prevent the cream bombs from leaking custard, make sure to seal the dough tightly around the filling.
- Best substitution: For a dairy-free version, use coconut milk in the custard and a dairy-free cookie dough.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the cream bombs are not browning, increase the oven temperature to 400°F (200°C) and keep an eye on them to prevent burning.
Want to level up this recipe?
Pillsbury refrigerated sugar cookie dough — The perfect base for these cream bombs, ensuring a crispy exterior and a soft interior → Check price on Amazon
Better Than Takeout Italian Cream Bombs with Vanilla Custard
Ingredients
Main Ingredients
- Pillsbury refrigerated sugar cookie dough
- Vanilla custard
- Powdered sugar
- Vegetable oil
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Whipped cream
- Chocolate syrup
Instructions
- Prepare the vanilla custard: In a saucepan, combine 2 cups of milk, 1/2 cup of sugar, and a pinch of salt. Bring to a simmer. In a bowl, whisk together 4 egg yolks, 1/4 cup of sugar, and 2 tablespoons of cornstarch. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in 1 teaspoon of vanilla extract. Let cool.
- Prepare the cream bombs: Preheat your oven to 375°F (190°C). Divide the cookie dough into 12 equal pieces. Flatten each piece into a circle, place a spoonful of vanilla custard in the center, and wrap the dough around the custard, pinching the edges to seal. Place the cream bombs on a parchment-lined baking sheet, seam side down. Brush with vegetable oil and sprinkle with powdered sugar.
- Bake the cream bombs: Bake for 12-15 minutes, or until golden brown. Let cool for a few minutes before serving.
Notes
- Chef tip: To prevent the cream bombs from leaking custard, make sure to seal the dough tightly around the filling.
- Best substitution: For a dairy-free version, use coconut milk in the custard and a dairy-free cookie dough.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the cream bombs are not browning, increase the oven temperature to 400°F (200°C) and keep an eye on them to prevent burning.
Storage
- Fridge: Store leftover cream bombs in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze uncooked cream bombs for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
- Oven reheat: Reheat leftover cream bombs in a 350°F (175°C) oven for 5-10 minutes.
- Microwave reheat: Do not reheat in the microwave, as it can make the cream bombs soggy.
- Make ahead: Prepare the vanilla custard up to 2 days ahead and store in the refrigerator. Prepare the cream bombs up to 1 month ahead and freeze.
Nutrition Per Serving
- Calories: 220
- Protein: 2g
- Fat: 10g
- Carbs: 30g
- Fiber: 0g
- Sugar: 12g
- Sodium: 150mg
- Cholesterol: 60mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Italian Cream Bombs with Vanilla Custard FAQs
Yes, you can prepare the cream bombs and freeze them before baking. You can also make the vanilla custard up to 2 days ahead and store it in the refrigerator.
Overfilling the cream bombs with custard can cause them to leak and become soggy. Make sure to seal the dough tightly around the filling and don't overfill.
Yes, you can make Italian Cream Bombs in the air fryer. Preheat the air fryer to 375°F (190°C), place the cream bombs in the basket, and cook for 8-10 minutes, or until golden brown.
You can use homemade sugar cookie dough or a store-bought roll of sugar cookie dough.
Yes, these Italian Cream Bombs are perfect for holiday gatherings. They can be made ahead and served at room temperature or chilled.
A Warm Final Note
I can’t wait for you to try Better Than Takeout Italian Cream Bombs with Vanilla Custard and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
