English Custard (La Zuppa Inglese) – a delicious recipe with flour, sugar, sugar, Vin Santo, egg yolks, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
422
kcal
Calories
17
g
Fat
46
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon flour, 4 tablespoons sugar, 4 tablespoons confectioner's sugar, 1/2 cup Vin Santo, and more.
Yes, English Custard (La Zuppa Inglese) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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