Ingredients
7 egg yolks
350 grams sugar (about 1 1/2 cups)
7 tablespoons flour
Finely grated zest of 1/2 lemon
2 cups 2 per cent partly skimmed milk
1 bag of vanilla powder, preferably, "Paneangel Aroma per dolci, Vanillina" (If powdered vanilla is unavailable one can substitute 1 teaspoon clear-colored vanilla)
50 grams softened butter (about 2 tablespoons)
Directions
o Keep eggs in tepid water for about 8 minutes.
o Separate egg yolks from egg whites.
o Beat egg yolks.
o Add sugar. Stir by hand.
o Slowly add flour.
o Add finely grated lemon zest.
o Add milk. Mix well.
o Add bag of vanilla powder ("Paneangel's Aroma per dolci, Vanillina").
o Add softened butter and mix very well with a wooden spatula.
o Turn on burner on medium high heat (#7).
o Put mixture in a stainless steel pan (L'Agastina brand is very good) and put on burner.
o Using a large whisk, stir mixture while it cooks and thickens. Do NOT let it boil, but it should be warm enough for it to cook through. Keep stirring the mixture for about 15 minutes or until it has the consistency of a thick Italian-style cream.
o Cool.
Notes
Photo: Mary Melfi. |
