Vanilla Lemon Custard
(Cavollatte)
SERVES 8 - 10
This eggnog like concoction may be served both as a beverage and as a sauce for dessert.
4 cups milk
1 tsp. grated lemon zest
1 split vanilla bean
10 egg yolks
1 1⁄4 cup sugar
1. Put milk and lemon zest into a medium saucepan. Scrape seed form vanilla bean into milk and add pod. Bring milk mixture to a boil over medium-high heat; reduce heat to a medium-low.
2. Whisk egg yolks and sugar together in a large bowl until smooth. Whisk 1 cup of the hot milk mixture into egg yolk mixture, then whisk egg yolk-milk mixture into pot. Cook custard, stirring constantly, until thick, 20-25 minutes.
3. Strain custard into a large bowl and let cool briefly, stirring often. Serve over Torta di Pane, if you like.
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