The Custard Cream is the cream of the Italian culinary tradition. In Italy freeze-dried powders are not used as in the Anglo-Saxon world such as Custard powder. It can be served as a spoon dessert or used as a garnish for other desserts.
- 10 yolks
- 500 ml of milk
- 80 grams of sugar
- 40 grams of flour
- 1/2 lemon zest
- a vanilla pod
Beat with a whisk the egg yolks and the sugar.
Then add the lemon zest and flour, mix well to avoid lumps.
Add the milk and the vanilla pod, mix well, bring to the heat and stir until the cream begins to thicken.
Leave to cool.
Add it to your desserts or consume as it is.