Creme zabaione

4 servings

Ingredients

Quantity Ingredient
1 Recipe pasticciera cream
¼ cup Dry Marsala wine

Directions

Creme Zabaione

Add Marsala to warm, cooked pasticciera cream, mix well and cool.

Pasticciera Cream:

3 Tbsp. sugar 3 egg yolks 3 Tbsp. flour ½ tsp. grated lemon rind ½ tsp. vanilla 2 cups milk 1 Tbsp. butter Place sugar, egg yolks, flour, lemon rind and vanilla in a saucepan and mix together well. Scald milk and pour over mixture, beating constantly with rotary beater. Continue cooking on low flame, stirring with wooden spoon, until mixture reaches the boiling point.

Cook 4 minutes longer, stirring constantly. Remove from fire, add butter and mix well. Pour into bowl and let cool, stirring occasionally to prevent skin from forming over top. Serves 4.

From: The Talisman Italian Cook Book Shared by: Pat Stockett

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