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Puddings and Creams
Italian Cream Pudding/Pasticcio alla Crema (using egg yolks, sugar, macaroons, cream and lemon rind)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

4 egg yolks
1/4 cup sugar
1/2 teaspoon vanilla
powdered macaroons
grated lemon rind
3 cups light cream



Directions

Beat egg yolks with sugar and vanilla; stir in cream, and pour into buttered custard cups.

Set cups in a pan of hot water on top of stove, cover with paper, and boil until custards are firm; remove cups and chill.

Before serving, sprinkle with powdered macaroons and grated lemon rind.

Serves 6 to 8.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Henri Matisse, La Desserte, 1908.

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