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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.


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.


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.


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


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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