Κρέμα ζαχαροπλαστικής (patisserie custard). Πηγή: https://en.wikipedia.org/wiki/Custard#/media/File:Trifle-%28custard-layer%29-plan.jpg
Crème pâtissière adapted to Cypriot cuisine with the use of goat's milk.
Name - Recipe
Κρέμα με γάλα κατσίκας.
3 cups of goat's milk
3 tbsp sugar
3 tbsp cornstarch or flour
3 egg yolks
vanilla extract
In a medium-sized saucepan, stir together 2 1/2 cups of goat’s milk, the sugar and vanilla extract. Bring to a simmer over medium heat, stirring to dissolve the sugar. Meanwhile, in a bowl whisk the cornstarch or flour and egg yolks with the remaining 1/2 cup of goat’s milk. Whisk some of the hot milk mixture with the egg yolks mixture to warm it. Pour the egg mixture into the saucepan. Bring to a boil, stirring constantly until the mixture thickens. Remove from heat and add a few drops of vanilla extract.
Simmering.
Additional information and bibliography
Recording: Loukia Petrou (Primary School of Agia Marina KA, Strovolos) from the narration of her grandmother, Loukia (65 years old, resident of Agros) see Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2012-2013 (ed. Petroulla Hadjittofi), unpublished data.
Petroulla Hadjittofi
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