686. Le Tazzine

Custard Cups

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This is a very delicate dessert that is offered, like all other desserts, toward the end of a meal. It is served in cups smaller than the ones used for coffee, one per person, which is why it is called “le tazzine” (“little cups”).

Ingredients

To serve ten people

  • 300 grams (about 10-½ ounces) of sugar
  • 60 grams (about

Method

Blanch the almonds, toast to a light brown, grind very fine and set aside.

Boil the sugar in the water for a minute or two, taking care that it does not turn brown. Allow it to cool and when it is lukewarm, begin to add the egg yolks, one or two at a time, stirring constantly in the same direction over very moderate heat. When the mixture becomes dense enough so that there is no more da