(Cavollatte) This eggnog like concoction may be served both as a beverage and as a sauce for dessert.

Yield: serves 8-10


  • 4 cups milk
  • 1 tsp. grated lemon zest
  • 1 split vanilla bean
  • 10 egg yolks
  • 1 14 cups 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.