Friday, January 29, 2010

Crostata di marmellata di fichi e crema di vaniglia

What a nice treat to prepare for someone special. A sweet layer of figs, covered with a rich dense vanilla cream..   I have used this Vanilla Cream  recipe several different ways; filling for cream puffs, spread between cake layers, and on it's own served with a spoon.  This is a favorite at Debbie's house and all come a running when it's time to enjoy.  You know who you are... :)  Thank you for this sweet delicate goodness! 
Vanilla Cream Filling
150 g sugar
100 g corn starch
.5 tsp salt
770 ml milk
4 egg yolks, slightly beaten
2 tbs butter
1 tbs and 1 tsp vanilla

-Mix sugar, cornstarch, salt in 1/2 quart pan.  Stir in milk gradually.  Cook over medium heat stirring constantly until mixture thickens and boils.
-Boil and stir for one minute.
-Stir at least half of the mixture into the beaten egg yolks, then blend into the hot mixture in the pan.
-Boil and stir for one minute.
Remove from heat, stir in butter and vanilla
-Cover and refrigerate until chilled.  One hour.

Choose a jam of your preference.  I used organic fig jam, a nice mix with the delicate cream.


Laurie said...

Oh my goodness, does that look good! The recipe looks much like my Sicilian grandmother's recipe for creampuffs. But the pie looks incredible! Great idea!

The Food Hunter said...

This looks delicious. I'm clipping it to make real soon.

Jill said...

Enjoy! Yes, try it also with cream puffs. This recipe is very firm, but if you'd like the cream more pudding like, try 90 grams of cornstarch...

Shannon Honeybloom said...

What a wonderful website and beautiful pictures -- a delicious looking pie, and I love that basket of blackberries a couple of posts back -- Yummy! Thank you!

pappareale said...

Hi Jill
please to meet your blog. The foto in the header is very nice, I like very much the dried tomatoes!!
Your crostata look very tasty.
Compliments :)
See you soon