Crema al Marsala

Custard Cream with Marsala

Preparation info

  • 4

    • Difficulty


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

When I come in out of a cold, snappish winter day, I find zabaglione comforting. On most other occasions, however, I find it heavy and oversatiating. This custard, made with the basic zabaglione ingredients, offers comparable flavor, without the heat and the weight.


  • 3 egg yolks
  • cup granulated sugar
  • 3 tablespoons


  1. Put the egg yolks, sugar, and flour in a saucepan. Off heat, beat the ingredients until they are evenly amalgamated without any lumps.
  2. Add the Marsala and mix well to a smooth consistency.
  3. Put the milk in another saucepan over medium-low heat. Bring the milk to the start of a simmer, but do not let it boil. Pour it all at one time into the saucepan wi