I made crema today, too, using a slightly different recipe – taken from Mariù Salvatori De Zuliani’s brilliant book on Venetian food – but still repeating the same gestures my mum used to perform in those days: the whisking, the folding, the chilling – a beautiful exercise in recalling flavours and memories.
Venetian Crema with Almonds
For the croccante:
60g almonds, roughly chopped
100g caster sugar
1/2 lemon, juiced
4 egg yolks
1/4 L (1 cup) double cream
In a large bowl, whisk the yolks and the sugar until the latter has dissolved and the yolks turn fluffy and pale yellow, about 10 minutes. Sift in the starch and keep whisking energetically, until fully incorporated.
Slowly pour the hot milk over the egg mixture while still whisking. Transfer it to a large saucepan and heat it over very low heat. The custard will take about 15 minutes to fully set, and during this time, you will have to keep whisking it to avoid burning or sticking. The custard is done when it visibly thickens and turns darker in colour. Remove from the heat and transfer to a glass bowl to cool.
Only when the custard has reached room temperature, whip the cream to firm peaks. Fold gently into the custard, together with the bits of croccante, until fully combined. Transfer the custard to individual cups and refrigerate for 4 hours before serving with biscuits such as amarettior baicoli veneziani.Print recipe