Crema al Limone

Italian Lemon Cream

This crema is used very profusely in Italy because most of the house wives like to make a birth day cake rather than buy one; it not because of the expense but rather for the status a home cook is given.

My cousin’s wife could not be bothered with a lot of things but when it came to cooking, the kitchen and especially torte making she made sure her cake was the best on the block.

I like this crema for the simple reason that it is wholesome, it is fragrant and does not take a lot of time to prepare.

Ingredients

500 ml of milk

2 whole Lemon Rind

1 vanilla bean

6 egg yolks

130 gr of caster sugar

50 gr of flour

Method

Place the milk in a small pot with the vanilla bean and lemon rind, making sure all the pith is removed. Bring to a gentle boil, remove the vanilla bean from the milk, scrape those gorgeous particles of goodness out and discard the bean.

In a bowl whisk the egg-yolks with the sugar until dense and creamy, add the flour which you have sifted and incorporate well. Add the milk slowly whilst you are whisking and once all incorporated return to the pot and simmer until a few bubbles appear, remove from the heat, transfer into a bowl and let cool down, once cooled cover with wax paper and cling film……..Use when needed

Add whipped cream for a more luxurious crema….Place some in a martini glass topped with fresh berries and a powdered cloud of Icing Sugar

#lemon #cream #custard #lemoncream #italianrecipes