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Make this for our "English Soup" (Zuppa Inglese).

Martha Stewart Living, July 2005


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Makes 3 cups


Ingredient Checklist


Instructions Checklist
  • Stir together milk and lemon zest in a small saucepan. Heat over medium-low heat, stirring, just until small bubbles appear at edges. Remove pan from heat.

  • Put egg and yolks and the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low. Add flour and vanilla. Beat until just combined. Beat in the hot milk mixture. Raise speed to high; beat 1 minute more. Transfer the pastry cream to the saucepan. Cook over medium heat, whisking constantly, until mixture has thickened, 2 to 3 minutes.

  • Transfer warm pastry cream to a bowl. Place a piece of plastic wrap directly onto surface. Refrigerate until just chilled, about 2 hours, or up to 1 day.