This recipe comes from an anonymous cookery book written in 1891 called Il cuoco perfetto marchigiano—The Perfect Marchigiani Cook.
Beat the egg yolks, sugar and flour together. Bring the milk to the boil with the lemon peel, lower the heat and slowly add the egg, sugar and flour mixture, stirring continuously. Cook for 10 minutes and keep on stirring. Be careful that the bottom does not catch. Remove from the heat and leave to get cold.
Wash and dry the zucchini flowers. Remove the pistules. Fill each flower with
Deep-fry the flowers, in a light olive oil, until golden. Drain on absorbent kitchen paper. Sprinkle the flowers with rum and Alchermes, shake caster sugar over them and serve at once.
© 1993 Ann and Franco Taruschio. All rights reserved.