Custard Cream
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 1 L milk
- 200 g sugar
- 8 count egg yolks
- vanilla
Instructions
- Work the egg yolks with the sugar, then pour in the milk gradually.
- Cook, stirring constantly; lower the heat as soon as it steams so it does not curdle (strain if it does).
- It is done when it coats the spoon; add the vanilla just before removing from heat.
- Use for cream ices, or as a liquid trifle over rosolio-dipped sponge or ladyfingers.