Crema Pasticciera [ITALIAN CREAM]
Makes 1/2 pint[1&1/4cups]Cream
1/2 pint Milk
2oz Vanilla Castor Sugar
1oz Plain Flour
2 Egg Yolks
1/4tsp Finely Grated Lemon Rind
1/2oz Butter.
Bring 3/4 milk to boil.
Put sugar,flour,egg yolks & lemonrind in basin.Add remaining milk and whisk thoroughly,pour on hot milk whisking all the time. Return to rinsed saucepan and whisk until boiling point is reached again,stir in butter.turn into basin and leave until cold,stirring now & then to stop skin forming on top.
When necessary add more milk if cream is needed to thin.
Or by flavoring with a little liqueur.
Can be used in place of custard/or filling in pastry cases.
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