This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour. While doing recipe research, I discovered versions that used day old bread or even cous-cous for the thickener. I think that this version works the best.
U Pastizza pairs very well with fresh fruit, especially stone fruits like peaches and apricots, or with berries.
Served 8
U Pastizza
Ingredients
- 1l whole milk
- 2 vanilla beans
- zest of one lemon
- 4.25oz sugar
- 3 tablespoons fine semolina flour
- 5 eggs
For the caramel
- 3.5oz sugar
- 3/4 tablespoons water
Preparation
| 1. | bring milk to a boil, then add the vanilla beans that have been split and scraped and the lemon zest. Infuse for 30 minutes off the heat. |
| 2. | While the milk is infusing, make a dark caramel with the sugar. Once dark golden brown, quickly mix in water then pour in to a pie pan. Set the pan aside to cool. |
| 3. | Remove vanilla beans from the milk, add the sugar and reheat. Once boiling, whisk in semolina and boil for 3 minutes, whisking constantly. |
| 4. | Let cool slightly then slowly whisk in to eggs which have been beaten in advance. Pour in to pan and bake in a water bath covered in foil for around 50-60 minutes. Cool. |
| 5. | Next day run knife along edge on pan and turn on to a serving dish. Cut into 8 slices. |