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Crema pasticcera Grandma Victoria Ferraro Colenzo's Creme Pudding (Easter)



 Italian Creme (Crema pasticcera) Pudding
 pictured . Our grandma lived to be 92 years old  and born Rome, Italy. She would make this  traditionally at Easter.




Vanilla Cream
6 egg yolks beaten
2 cups milk
2 tab of butter melted
1 full piece of orange peel (optional)
3/4 cup sugar
6 tablespoons of flour
1 tablespoon pure vanilla extract

Melt butter in pan add flour stir till smooth no ,lumps.. add milk, beaten egg yolks, sugar, butter, peel, vanilla...stir constantly until thick and creamy, if it gets too thick add a little more milk. Remove immediately from pot as it will continue to cook and then pour into a bowl. Cool with a piece of wax paper over the top and a teaspoon of sugar this will keep the skin from forming on top....


Chocolate Version
1 ¼ cups whole milk
2 oz. semi-sweet, melted
3 egg yolks
¼ cup granulated sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons cocoa powder
2 tablespoons plus 2 teaspoons cornstarch
1 teaspoon pure vanilla extract
In a small saucepan, warm the milk over low heat until warmed. After this milk is warming, whisk together the egg yolks, sugar, flour, cocoa powder, and cornstarch again the trick is to keep this completely smooth.
Add the melted chocolate to it and whisk until it is fully incorporated into the milk. Add half of the chocolate milk, stir constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring quickly, and heat it for 1-2 minutes, cook until it is very thick. Remove from the heat, stir in the vanilla extract, and follow same instructions on top to keep the skin off.

4 comments:

  1. That looks very good. I've always wondered how you get the eclairs stuff if you are making them at home.

    ReplyDelete
  2. I think lemon would be great too. What a cool photo.

    ReplyDelete

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