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Puddings and Creams
Crema Pasticcera (Traditonal Italian Lemon-Flavored Pastry Cream)
Originated from: Guardialfiera, Molise, Italy
Occasion: Special events
Contributed by: Olga and Rita Palazzo (their mother's recipe)

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For every egg yolk
4 1/2 oz. of milk
1 1/2 tablespoons of sugar
1 1/2 teaspoon of flour
Rind of 1 lemon


Stir egg yoke in double boiler with wooden spoon.

Add all ingredients.

On low heat stir until it comes to a boil.


Photo: Mary Melfi

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