Cream of “the auntie Bianca”: the recipe of the crème patissière as Luciano Pavarotti loved
Not only with salty food: Balsamic Vinegar of Modena fits well also over desserts
Directly from the original recipe book of Luciano Pavarotti, here’s the cream of the “auntie Bianca” prepared as the Maestro Modenese loved. He was used to add some drops of Balsamic Vinegar of Modena over the cream. Simple, sweet and tasty, enriched with a sweet and sour note.
Recipe of the crème patissière:
Ingredients for 4 people:
- 400 g fresh milk
- 2 yolks of big eggs
- 2,5 spoons of sugar
- 1,5 spoon of flour
- half lemon peel
Proceedings:
Mix in one pot the sugar, the eggs, the flour and add the lukewarm milk. Put on the fire and mix with a spatula, until it simmers for a couple of minutes. If you like, add some drops of Balsamic Vinegar of Modena.
As a topping you can add some Amaretti of Modena, half immersed in the crème patissière. As an alternative, in order to have a more intense taste, we suggest some drops of Balsamic Vinegar.
For an unique pleasure, we recommend our Traditional Balsamic Vinegar of Modena P.D.O. “Attilio”.
After an ageing time of over 20 years passed in barrels made of precious wood, is certified by the Consorzio di Tutela of Modena and bottled in the original bottle “Giugiaro design”: all in accordance with the authentic tradition.
The “Attilio” edition comes from an old recipe of Pier Luigi’s father (Attilio), who loved the strong and intense taste of Balsamic Vinegar.
Are you interested in buying our Traditional Balsamic Vinegar of Modena? Click here!