Crema Pasticcera

This basically seems to be the Italian version of crème anglaise, with lemon zest instead of vanilla. Use it like custard or, if you're having a low day, just eat it straight from the jug with a spoon.

Sorry for the lack of pictures, this was a last minute treat whipped up by Guiseppina and we all just devoured it before I'd even thought about a camera.

Crema Pasticcera

1 pint of milk
1 1/2 tbsp. flour
2 tbsp. sugar
1 egg yolk
1 piece of lemon rind (use a sharp knife to slice off a piece about the size of your thumb, but make sure it's only the outer rind, not the bitter white pith beneath)

• With a wooden spoon, beat together the flour, sugar and egg yolk.
• Beat for a couple of minutes then continue gently beating as you gradually add the milk.
• Cook on a low heat, stirring constantly, for about 5-10 minutes until slightly thickened (it should coat the back of a spoon)... don't worry if it takes a while to thicken, Guiseppina's (the Italian Nonna) looked really thin for ages, then suddenly thickened up.