Crema al Marsala

Custard Cream with Marsala

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 flour
  • ½ cup dry Marsala
  • cups milk


  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 with the egg mixture, while stirring constantly and thoroughly.
  4. Put the saucepan over medium heat and cook, stirring steadily, for 8 to 10 minutes, until the mixture is dense, creamy, and smooth.