English Custard (La Zuppa Inglese)
- 1 tablespoon flour
- 4 tablespoons sugar
- 4 tablespoons confectioner's sugar
- 1/2 cup Vin Santo
- 4 egg yolks
- 4 cups milk
- grated peel from one lemon
- 1 pound savoiardi (see note)
- Put egg yolks in a pot, whip them slightly, mix in the flour, and put over very low heat on the stove. Immediately stir in the milk and, continuing to stir constantly in one direction, add-one at a time-the sugar, lemon peel, confectioner's sugar, and Vin Santo. Continue to stir as the mixture heats through. Do not let it boil, but let it cook until it thickens just slightly, so that it will coat a wooden spoon with a thin film. Stir in the whole savoiardi. (Try to keep the savoiardi from breaking as you stir, but if they do break, don't worry about it.) Take mixture off the heat right away-it will have the consistency of thick cream and will thicken as it cools in the refrigerator. Pour the mixture in a bowl and let it refrigerate for an hour. That's it.
- Italian ladyfingers-savoiarki-are available in many Italian bakeries and are larger and drier than the American version. If savoiardi are not available, you can use American ladyfingers.
flour, sugar, sugar, vin santo, egg yolks, milk, lemon, savoiardi
Taken from www.epicurious.com/recipes/member/views/english-custard-la-zuppa-inglese-1241578 (may not work)