Crema Pasticcera / Custard Cream

Directions

In a small pan heat the milk should be warm but NOT HOT. In a saucepan place the 3 egg yolks and sugar and blend. After add the flour and mix it ‘s consistency will be dense. Now we add the warm milk a bit at a time and mixing well(cause if not you will find bubbles of flour in your cream), when you’ll finish all milk the consistency will be very liquid is normal don’t be afraid and put the lemon rind in the mixture (you can also use a vanilla bean you just need to cut it along all the side so that the seeds come out) . Now put the sauce pan on the burner ( low heat) and stir continuously, when you’ll see the bubbles then remove from the heat, now the cream has thickened but will be denser when totally cold . Remember to take off the rind or bean before serving. It can be served in different ways one can be by using brandy glasses as bowls fist you put some biscuits imbued in brandy or in coffee or in another liqueur then you pour the cream and on top you decorate with the same biscuits. The cream may be used to fill a cake . Use your fantasy this custard is fantastic. Try it and let me know ?