Recipe for Corsican Pastizzu
Immerse yourself in a unique gustatory journey to the heart of the magnificent Isle of Beauty with our irresistible Corsican Pastizzu. Inspired by the region's ancestral culinary traditions, our Pastizzu is much more than a simple dessert, it's a cultural experience that will awaken your senses. Pastizzu is similar to flan or pudding, made with stale bread, milk, sugar and eggs, traditionally eaten on Sundays and considered a "poor man's dish". Today, the original recipe has been slightly modified to sublimate this Corsican dessert. Here's a simple recipe for a delicious Corsican Pastizzu:
Ingredients for 6 people
- 350ml milk
- 200g single cream
- 50g butter
- 150g stale bread
- 4 eggs
- 100g fine sugar
- 1 lemon peel
- 1 vanilla pod
- 120g sugar (for the caramel)
- 10g water (for the caramel)
Preparing the Pastizzu
(Total time: 1h10 = Preparation: 15min + Cooking: 55min)
Step 1: Add the milk, crème fraîche, split vanilla pod, butter and zest of one lemon to a saucepan and bring to the boil.
Step 2: Remove the saucepan from the heat and leave to infuse for 5 min, then strain.
Step 3: Add the stale bread, cut into pieces, and leave to soak.
Meanwhile, let's prepare the caramel.
Step 4: Add the sugar and water to a saucepan over medium heat. Stir and wait for the caramel to take on a lovely amber color.
Step 5: Pour the caramel into a cake tin (approx. 10x22), coating the sides evenly.
Step 6: Add the eggs and sugar to a mixing bowl and whisk until pale.
Step 7: Blend the bread mixture until smooth and add to the blanched eggs. Mix well.
Step 8: Pour the batter over the cooled caramel.
Step 9: Place your cake tin in an oven dish filled with hot water (bain-marie). Make sure the water reaches halfway up the cake tin (be careful not to add water to the mixture).
Step 10: Preheat the oven to 180° and bake for 55 minutes (the surface should be lightly browned, and a knife stuck in the center should come out almost clean).
Step 11: Remove the cake tin from the pan, leave to cool and place in the fridge overnight.
Step 12: The next day, remove your cake tin from the fridge, turn it out onto a cake plate and voilà, it's ready to eat.
For those with a sweet tooth, don't hesitate to add caramel when serving. You can also accompany your pastizzu with a myrtle liqueur.
If you haven't finished your pastizzu, you can store it in an airtight tin in the fridge for 24 hours.
To conclude, I wish you a good day or evening and invite you to come and discover other equally gourmet recipes. And for those of you who don't have the time, don't hesitate to visit our Corsican products boutique, where you'll find a wide range of traditional products. CorseBoutique, the best of Corsica. Thanks to all of you!