Desserts from Italy
translated by Italian with
Cream base of Italian pastry filling for pies, cakes and desserts of all kinds.
Beat the egg yolks with the sugar, add the vanilla pod and then the cornstarch and rice.
Meanwhile, put to boil, preferably in a nonstick saucepan, milk with cream.
Reached the boil add the whipped egg and cook for 1 minute, stirring with a whisk.
Fate quickly cool the cream in a water bath of water and ice, or in the freezer, after it has been covered with a film.