• 400gr milk
  • vanilla bean
  • 50 gr whipped cream
  • 30 gr rice flour
  • 60 gr sugar
  • 2 yolk
  • cherries in syrup

Heat milk with the vanilla bean but without reaching the boiling point. In a bowl mixing well sugar, the 2 yolk and rice flour.

Pour the tepid milk little by little, stirring with a whisk. Put on fire and continue to stirring until start to be dense.

Leave to lowering the temperature for few minutes and then cool in the refrigerator for 1 hour.

Combine the whipped cream with the custard and serving in single portions with cherries in syrup!


Chiara Tomassetti

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