In this classic Italian dessert, sweet, juicy fruit is enveloped in a rich but impossibly light custard.
Instead of placing the metal mixing bowl over low heat to whisk the custard, you can set the bowl over a pot of gently simmering water.
I have never made a custard before, I didn't have a metal bowl so I just used a small sauce pan. It turned out amazing! - 11 Apr 2016 (Review from Allrecipes US | Canada)
Those reviewers who said there wasn't enough are doing something wrong. The eggs need to be whisked constantly - without stopping - until the custard is cooked. This puts air into itwhich makes it very light and greatly increases the volume - similar to wglhipped cream ir meringue. It also accounts for the pale white color. Using an electric hand mixer set on medium works great. I highly recommend using a double boiler setup to avoid scrambling the eggs. I made with 4 yolks and it was plenty for 4 deserts with a bit left over. - 23 Oct 2016 (Review from Allrecipes US | Canada)
This is the first time I have ever made a homemade custard. I followed the directions exactly and it was delicious. I will definitely make this again. - 21 Jan 2017 (Review from Allrecipes US | Canada)