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Crema - Italian Custard Cream

Pretty simple recipe, but one I put off until the last moment. Ingredients include egg yolks, flour, milk, confectioners' sugar and lemon peel.

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Marcella includes some very specific directions, as usual. Most of the mixing is done off heat and I followed her option of using a double -boiler to reduce the possibility of the formation of lumps.

Egg yolks, sugar and flour mixed in the top half of the double boiler.

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Hot milk is mixed slowly into the egg yolk mixture. A wooden spoon is used to stir the mixture. When the custard clings to the spoon "coating it with medium density", the desired consistency has been obtained.

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The cream is cooled in ice water. The final result below - no lumps, tastes good. Success.

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What I liked about this recipe:

Hey, I can make crema - never would have tried it before. I think the the lemon zest added a lot to the recipe - likely pretty bland without it.

What I didn't like about this recipe:

No problems for me.

Would I make it again?

Yes, almost certainly as a filling for some other recipe.


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