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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Grandma Jo's Canoli Cream Recipe

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This recipe for Grandma Jo's Canoli Cream is from The Dominico Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 qt. whole milk
1 lemon rind, cut in one long piece
1/2 c. flour
1 c. sugar
1/3 c. cornstarch
¼ tsp. salt
2 eggs
2 tsp. vanilla
1 tbsp. butter
Directions:
Directions:
1. Set aside 1 c. cold milk.
2. Heat the remainder of the milk and the lemon rind together in a pan until the milk just begins to come to a boil. Remove from heat.
3. In a large saucepan, mix together the flour, sugar, cornstarch and salt.
4. Gradually add the 1 c. of cold milk, while stirring, to make a dry paste. Add the warm milk and lemon rind a little at a time to the dry paste, stirring well after each addition of milk.
5. Bring the milk mixture to a boil over low heat to thicken.
6. Beat the eggs in a bowl. Add a little of the thickened cream to the eggs to temper them (so they don’t cook like scrambled eggs). Add egg mixture to the cream mixture and mix well.
7. Remove from heat.
8. Add vanilla and butter. Stir well.
9. Remove lemon rind and discard.
10. Put a piece of wax paper or Saran wrap right on the cream to seal out air while it cools to prevent a “skin” from forming.
11. Cool completely before refrigerating.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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