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Crema al Marsala
Custard Cream with Marsala
Preparation info
4
Portions- Difficulty
Medium
Appears in
Published 1986
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.
Ingredients
3 ⅓ cup 3 tablespoons
Method
- Put the egg yolks, sugar, and flour in a saucepan. Off heat, beat the ingredients until they are evenly amalgamated without any lumps.
- Add the Marsala and mix well to a smooth consistency.
- 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