Crema pasticcera al limoncello
LEMONCELLO PASTRY CREAM
Ingredients for the limoncello custard:
3 tablespoons of limoncello
3 egg yolks
350 ml of milk
100 gr of sugar
20 gr of flour
1 sachet of vanillin
Prepare the limoncello cream by whipping the yolks with the sugar with a whisk until the mixture becomes frothy and lump-free. The cream you get will have to be smooth and homogeneous.
At this point, add the flour and milk gradually, always mixing and taking great care not to create lumps.
Put the cream in a saucepan and bring to a boil over low heat. Leave to boil until the cream thickens, stirring constantly to prevent lumps from forming.
At the end add 3 tablespoons of limoncello and mix.
Let the cream cool down and use it to stuff the pandoro.
Enjoy your meal and Merry Christmas !!!