Italian Custard Recipes

PANNA COTTA

Panna Cotta image

A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.

Provided by CHERYLA33

Categories World Cuisine Recipes European Italian

Time 4h15m

Yield 6

Number Of Ingredients 5

Ingredients

⅓ cup skim milk
1 (.25 ounce) envelope unflavored gelatin
2 ½ cups heavy cream
½ cup white sugar
1 ½ teaspoons vanilla extract

Steps:

Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 20.2 g, Cholesterol 136.1 mg, Fat 36.7 g, Protein 3.5 g, SaturatedFat 22.8 g, Sodium 45.8 mg, Sugar 17.6 g

ITALIAN CUSTARD

Italian Custard image

When my mom would make her custard, I couldn't wait to just take some spoonfulls when it was still warm. She would always use lemon peel in her custard, when she would take the lemon peel, she would always put it in a bowl because she knew I wanted to lick the peels. I am guilty of still doing that. If you do use lemon peel,...

Provided by Annamaria Settanni McDonald

Categories Puddings

Time 45m

Number Of Ingredients 9

Ingredients

2 c milk
1/4 c sugar
2 egg yolks
1 egg
1/4 c cornstarch
1/3 c sugar
2 Tbsp butter
1 tsp pure vanilla extract
1 lemon peel (optional, but recommended)

Steps:

1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don't curdle or scorch on the bottom. Add Lemon Peel if desired.
3. When the mixture comes to a boil and thickens, remove from the heat and remove lemon peel. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

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