Eggless Custard Cream
Biancomangiare is a simple dessert that is usually served with fresh berries or covered with sweet sauce or with
“Macedonia di frutta” an assortment of fresh cut fruits dressed with sugar and drizzled with liquor.
In Sicily this pudding is very popular; likewise it is well-liked and made all over the world.
In the province of Ragusa it is served on top of orange or lemon leaves with chuncks of chocolate or with a
chocolate sauce, in the province of Syracuse, the Biancomangiare is made with almond milk in place of
In the monasteries, the nuns used this delicate cream to fill pastries adding it to cucuzzata, the much used
pumpkin’s preserve, to citron or to make the ricotta cream more light and delicate.
1 qt. whole milk
3 oz. corn starch
½ cup granulated sugar (4 oz.)
Zest of ½ orange and/or 1 drop of vanilla
3 tablespoons of crushed pistachio nuts kernels
Combine the corn starch and sugar. A little at a time add the milk and blend well; strain with a fine sieve to
eliminate any lumps.
Transfer into a medium sauce pan and over a medium heat and stir using a whisk until it starts to boil. Remove from
the heat and whip for a minute, add the orange zest and/or 1 drop of vanilla and the crushed pistachio. Pour the
Biancomangiare into a bowl and after it cools a few minutes, store in the refrigerator. Serve cold sprinkled with
ground cinnamon or as suggested above serve it with fresh berries or with fruits salad sprinkled with either
Marsala, Moscato di Pantelleria, a few tablespoons of your favorite alcoholic beverage or a syrup made with some
strawberry (10) or other fruits blended into liquid with a tablespoon of sugar and two drops of lemon juice.