Vanilla custard

Vanilla custard

Crema pasticcera

By
From
Venice
Serves
6
Photographer
Helen Cathcart

This is a useful custard for serving with fruit pies such as the Venetian pear tart, the figs in Madeira or for filling fritelle. To fill the fritelle, scoop the custard into a piping bag with a nozzle. Use this to poke a hole in the fritelle and pipe in the custard. Dust with caster sugar and serve.

Ingredients

Quantity Ingredient
500ml milk
1 vanilla pod, seeds scraped
or few drops vanilla extract
2 egg yolks
1 lemon, finely zested
100g caster sugar
100g strong white flour
pinch salt
150ml whipping cream

Method

  1. Heat the milk with the vanilla seeds over a medium heat in a large saucepan – don’t let it boil. Whisk together the egg yolks, lemon zest, sugar and flour in a bowl. Add a ladleful of warm milk into the bowl and whisk this through. Pour the egg mixture into the saucepan with the rest of the milk. Stir with a wooden spoon until the mixture thickens then remove from the heat. Transfer to a clean bowl and set aside to cool covered in plastic wrap touching the surface of the custard. Whip the cream to soft peaks and fold into the cooled custard.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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