Meyer Lemon Crema Pasticcera

A simple custard made from egg yolks, sugar, milk, and starch, crema pasticcera is a staple in Italian baking. It’s used in tarts and cakes, as a filling for zeppole, bigné (cream puffs), and bombe (doughnuts), and in the making of zuppa inglese (trifle) and tiramisù, among other desserts.

Here, the crema itself is the star. In this late winter-early spring variation, I’ve substituted freshly squeezed Meyer lemon juice for some of the milk in the recipe. And I’ve layered the custard with roasted rhubarb compote, a flourish gives the dessert a pop of color. The tart the rhubarb and lemon flavors complement one another nicely.

For the roasted rhubarb compote, I used this Nigella Lawson method.

Makes 4 servings

INGREDIENTS
1 3/4 cups whole milk
Peel from 1 Meyer lemon, plus 1/4 cup freshly squeezed juice
Seeds and pod from 1/2 vanilla bean
4 large egg yolks
1/2 cup sugar
1/4 cup all-purpose flour
Small pinch of fine salt
1 tablespoon butter (optional, but it gives the crema a nice gloss)
Rhubarb compote, for garnish

INSTRUCTIONS
1. Heat the milk in a heavy-bottomed saucepan with the vanilla seeds and pod and the Meyer lemon peel. When the milk begins to bubble, turn off the heat and cover the pot. Let the mixture steep for 10 to 20 minutes.

2. Whisk the egg yolks and sugar until lightened. Whisk in the flour and salt, followed by the Meyer lemon juice. Remove the vanilla pod and lemon peel from the milk and slowly pour the milk into the egg yolk mixture, whisking to prevent the eggs from “scrambling” and to prevent lumps from forming.

3. Return the pot to the heat and cook, stirring, over a gentle flame until the crema is thick and just begins to bubble. Cook, whisking vigorously, for 1 minute; remove from the heat and whisk in the butter.

4. Pass the crema through a fine-mesh sieve into a bowl or container and press plastic wrap on the surface. Refrigerate until well chilled.

5. To serve, spoon some crema into 4 small glasses, filling them halfway. Spoon a layer of rhubarb compote on top, then spoon on more crema. Drizzle with a little rhubarb syrup from the compote and garnish each serving with a piece of roasted rhubarb. Serve cold.