Frangelico Custard

Preparation info
  • Makes About

    4 cups

    • Difficulty


Appears in
Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

By Jill O'Connor

Published 2007

  • About

This creamy, hazelnut-scented custard will meld into the pound cake more readily if it is chilled overnight to allow all the flavors to blend together.


  • 2 cups heavy cream
  • cups whole milk
  • 1 cup


Combine the Cream and Milk With ½ Cup Sugar in a Heavy-Bottomed Saucepan Over Medium Heat and Cook, stirring to dissolve the sugar. Heat just until the mixture is about to boil (when bubbles start to form around the edge of the pan). Remove from the heat.

In a Large Bowl, whisk the egg yolks together with the remaining ½ cup sugar until light and creamy. Whisk the flour in