Robbie Bracco Shares Some Of Her Favorite Old Fashioned Recipes
3 1/2 c flour (Use 3 and then add the other half if needed)
1/2 c of butter
1/2 c of sugar3 egg yolks
1 tsp of baking powder
2 cups milk
3 egg yolks
3’4 c sugar
2 1/2 tablspns corn starch
1 Teaspoon Pure Vanilla Extract
powdered sugar to dust
Mix together all ingredients for the pasta frolla or crust and put in the fridge for 1 hour
Prepare the cream, putting milk to simmer with the vanilla. In another saucepan mix egg yolks and sugar together, then add cornstarch and mix well
then add the warm simmered milk slowly stirring as you add to prevent lumps. Add the zest of one lemon
Put this on a low flame and keep stirring until it starts to bubble. After a minute or two turn off the burner and let it cool.
Take out the dough and cut into 12 equal pieces roll each piece just enough to cover your fluted tin and place it
into the tins gently pushing into flutes or you can use one without flutes.
Then fill with cooled cream ( leave a little space at the top so the pudding does not bubble out) and roll out another peice of dough
and place on the top of the tin to cover the cream and gently press edges to seal.
Repeat until all 6 are completed. Beat one egg with 1 tbsp water till frothy and brush the tops of each pastry to give a nice shiny finish.
Place in a pre heated oven 350% and bake for 45 minutes. Remove, let cool if you can and enjoy with a cup of espresso or a cappuccino!
If you like chocolate then remove half of the pudding and melt in 1 block of semi sweet dark bakers chocolate.
You can make 3 vanilla and 3 chocolate or you can place half vanilla and half chocolate in each shell. Cool and dust with Powdered sugar.