Italian style chantilly cream

Italian style Chantilly cream light pudding

I must be the only woman on the Western hemisphere who is not on a diet after the holidays. It can’t be healthy to be on a diet in the dead of the winter. Don’t you also need a bit of consolation?

This recipe is disarmingly easy and magically produces  a large amount of a delightful dessert with a small amount of fairly ordinary ingredients.


for the custard:

  • 250 ml ( 1 cup) milk
  • 1 whole egg
  • 2 tablespoon sugar
  • 1 scant tablespoon maizena (corn starch)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon jam or the zest of 1/2 organic lemon

to finish:

  • 250 ml ( 1 cup) whipping cream
  • 3 tablespoon organic brown sugar or  6 tablespoon caramel
  • light cookies or  crumbled puff pastry
  • optional: fresh or poached fruit
Chantilly custard with poached pears
Poached pears served with Chantilly cream

Please note that French Chantilly cream is sweetened whipped cream. In Italy however, this concoction of egg custard and whipped cream is called Chantilly and sometimes crema diplomatica.

Make the custard using my microwave method and let it cool completely. Please note that this recipe is slightly different from my classic custard as it has more sugar and a whole egg. Whip the cream until firm and add to the custard. Refrigerate until needed.

Just before serving distribute the cream into pretty serving bowls, crumble the puff pastry over it and sprinkle with brown sugar or drizzle with caramel.

In season I like to serve the Chantilly also with sliced fresh fruit like strawberries or peaches or with poached pears.

Serves  6

Italian style Chantilly cream recipe
Chantilly cream served with fresh strawberries, brown sugar and sweet puff pastry sticks.

9 thoughts on “Italian style chantilly cream

  1. Having had this – fairly recently – I can totally vouch for the lightness, the deliciousness of this dessert! (And Leti, I still have your bowl!)


  2. Happy New year, dear Letizia! Once again, you have hit what can only be described as an Italian home run! I personally prefer the lemon jam and caramel combination – so much more indulgent. For a little gal you certainly pack a huge culinary punch. This is a perfect end to a ‘special’ dinner, one with the dearest of friends, or those family members you don’t squabble with while dining. Thank you for sharing this, noone will regret placing this before guests.


  3. I had this – or something very similar – in a restaurant in Tivoli – La Sibilla. I think they called it Crema Bracciolate – and it was heavenly. I cannot wait to try this!


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