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Vanilla Amarettini Custard
Courtesy of Vicenzi, www.vicenzi.it. Photo and recipe courtesy of Food Editore
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Amarettini, tiny amaretto cookies, are called for in this recipe, but regular sized amaretti will work too.
If you can't find Pastafoglia Vicenzi, no problem. Just leave it out of the recipe. It'll still be delicious.
3 egg yolks
1/3 cup sugar
1/4 cup all-purpose flour
2 cups milk
Zest of 1 lemon
Salt
7 ounces Vicenzino Amarettino d'Italia, crumbled, plus more as garnish
1 disk of Pastasfoglia Vicenzi or omit
Beat the yolks and sugar until creamy in a medium saucepan. Then beat in the flour, milk, zest, and a pinch of salt until smooth.
Heat to a low over medium heat. Reduce the heat and simmer for 3-4 minutes, stirring constantly. Remove the custard from heat and cool.
Stir 3/4 of the crumbled amarettini into the cooled custard.
To serve as individual servings, pour a little of the custard into 4 cups or glasses. Top with a disk of Pastasfoglia the same size as the cup, then top with more custard. Top with the remaining crumbled amarettini and finish with a final disk of Pastasfoglia, if using.
Garnish with an amarettino cookie.
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