This rich custard provides every layer of our classic Zuppa Inglese cake. The recipe is from Martha Stewart Living, January 2003. It makes about 2 1/2 cups. Ingredients include 2 cups whole milk, 1/2 cup sugar, 1/2 split and scraped vanilla bean, a pinch of salt, 4 large egg yolks, 4 tablespoons cornstarch, and 2 tablespoons unsalted butter, cut into pieces. The directions involve heating the milk, sugar, vanilla bean, and salt in a medium saucepan, whisking together the egg yolks, cornstarch, and remaining sugar in a medium bowl, and gradually adding the hot milk mixture to the egg yolk mixture. The mixture is then cooked until thickened, removed from heat, and stirred with butter until melted and cooled. It is then covered with plastic wrap and chilled in the refrigerator for at least 2 hours before being beaten until smooth and used in the cake.
27.04.2023 @ 08:42
This rich custard provides every layer of our classic Zuppa Inglese cake. The recipe is from Martha Stewart Living, January 2003. It makes about 2 1/2 cups. Ingredients include 2 cups whole milk, 1/2 cup sugar, 1/2 split and scraped vanilla bean, a pinch of salt, 4 large egg yolks, 4 tablespoons cornstarch, and 2 tablespoons unsalted butter, cut into pieces. The directions involve heating the milk, sugar, vanilla bean, and salt in a medium saucepan, whisking together the egg yolks, cornstarch, and remaining sugar in a medium bowl, and gradually adding the hot milk mixture to the egg yolk mixture. The mixture is then cooked until thickened, removed from heat, and stirred with butter until melted and cooled. It is then covered with plastic wrap and chilled in the refrigerator for at least 2 hours before being beaten until smooth and used in the cake.