Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes -- January 2002 - I's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Italian Style Custard
Italian Trifle - Zuppa Inglese

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                      * Exported from MasterCook *
                          Italian Style Custard
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
  2                     eggs
     1/2           cup  cornstarch
  1              quart  milk
  1         tablespoon  melted butter
  1           teaspoon  vanilla
                        or rum flavoring
In a saucepan blend sugar, eggs and cornstarch, slowly adding the milk 
while stirring constantly over medium heat. Stir until just below boiling.
Remove from heat; add l tablespoon of melted butter and the vanilla or rum 
flavoring. Blend well.
Pour into dessert dishes and chill.
This custard is excellent as the center layer in a sponge cake. Spread it 
on cake while still warm.
Variations :  Add chocolate chips (about 6 oz.)
Contributed to the FareShare Gazette by Theresa; 18 January, 2002.
www.fareshare.net
                      - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 1863 Calories; 53g Fat (25.4% 
calories from fat); 43g Protein; 306g Carbohydrate; 1g Dietary Fiber; 538mg 
Cholesterol; 714mg Sodium.  Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 4 
Non-Fat Milk; 9 Fat; 13 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                      Italian Trifle - Zuppa Inglese
Recipe By     :The Ultimate Italian Cookbook by Carla Capalbo; 1994
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  milk -- (500 mL/16 fl.oz.)
                        Grated zest of half a lemon
  4                     egg yolks
     1/3           cup  caster sugar -- (75 g/3 oz)
                        [very finely granulated sugar]
     1/2           cup  sifted flour -- (50 g/2 oz)
  1         tablespoon  rum -- (15 mL)
                        or brandy
  2        tablespoons  butter -- (25 g/1 oz)
  7             ounces  ladyfinger cookies -- (200 g)
                        or Savoyard biscuits
                        or 300 g/11 oz sponge cake -- sliced
                        into 1-cm / 1/2-inch slices
     1/3           cup  Alchermes liqueur -- (75 mL/3 fl oz)
                        or cherry brandy
     1/3           cup  Strega liqueur -- (75 mL/3 fl oz)
  3        tablespoons  apricot jam -- (45 mL)
                        Fresh whipped cream -- to garnish
                        Chopped toasted nuts -- to garnish
Heat the milk with the lemon zest in a small saucepan. Remove from the heat 
as soon as small bubbles form on the surface.
Beat the egg yolks with a wire whisk. Gradually incorporate the sugar and 
continue beating until pale yellow. Beat in the flour. Stir in the milk 
very gradually, pouring it in through a strainer to remove the lemon. When 
all the milk has been added, pour the mixture into a heavy saucepan. Bring 
to the boil stirring constantly with a whisk. Simmer for 5 to 6 minutes, 
stirring constantly. Remove from the heat and stir in the rum or brandy. 
Beat in the butter. Allow to cool to room temperature, stirring to prevent 
a skin from forming.
Brush the biscuits or cake slices with the Alchermes liqueur or cherry 
brandy on one side and with the Strega liqueur on the other. Spread a thin 
layer of the custard over the bottom of a serving dish. Line the dish with 
a layer of biscuits or cake slices. Cover with some of the custard. Add 
another layer of biscuits which have been brushed with liqueur.
Heat the jam in a small saucepan with 30 mL / 2 tablespoons of water. When 
it is hot, pour or brush it evenly over the biscuits. Continue with layers 
of custard and liqueur-brushed biscuits until the ingredients have been 
used up. End with custard.
Cover with plastic wrap or foil and refrigerate for at least 2 to 3 hours.
To serve, decorate the top of the pudding with whipped cream and garnish 
with chopped nuts.
Makes 6 to 8 servings.
From The Ultimate Italian Cookbook by Carla Capalbo; 1994; Anness 
Publishing Limited; ISBN 1 85967 013 X
MC format by Hallie. Untried.
Hallie's comment: I have no idea what Strega liqueur is. I think that 
Alchermes liqueur must be some sort of cherry-flavoured liqueur and 
possibly Kirsch could be used.
Contributed to the FareShare Gazette by Hallie; 8 January, 2002.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 309 Calories; 13g Fat (38.7% 
calories from fat); 9g Protein; 37g Carbohydrate; 1g Dietary Fiber; 284mg 
Cholesterol; 136mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 
Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!