Crema pasticciera is what the English call "Custard cream" and the French "Creme Anglaise" is a basic of many neapolitain desserts.
It is very easy to make and I can't understand why in England people buy the one already made or make it with custard powder. Not nice!
Ingredients
3 yolks
80 gr flour
80 gr sugar
1/2 litre milk
lemon skin
vanilla
Mix yolks and sugar then add flour.
Boil the milk and gently add it to the mix on a very slow flame stirring constantly until thick enough to coat the wooden spoon.
No comments:
Post a Comment