U Pastizza

U Pastizza, Corsican pudding cake scented with lemon and vanilla, served with peach compote and whipped cream

This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour.  While doing recipe research, I discovered versions that used day old bread or even cous-cous  for the thickener. I think that this version works the best.

U Pastizza pairs very well with fresh fruit, especially stone fruits like peaches and apricots, or with berries.

Served 8


U Pastizza


  • 1l whole milk
  • 2 vanilla beans
  • zest of one lemon
  • 4.25oz sugar
  • 3 tablespoons fine semolina flour
  • 5 eggs

For the caramel

  • 3.5oz sugar
  • 3/4 tablespoons water


1. bring milk to a boil, then add the vanilla beans that have been split and scraped and the lemon zest. Infuse for 30 minutes off the heat.
2. While the milk is infusing, make a dark caramel with the sugar. Once dark golden brown, quickly mix in water then pour in to a pie pan. Set the pan aside to cool.
3. Remove vanilla beans from the milk, add the sugar and reheat. Once boiling, whisk in semolina and boil for 3 minutes, whisking constantly.
4. Let cool slightly then slowly whisk in to eggs which have been beaten in advance. Pour in to pan and bake in a water bath covered in foil for around 50-60 minutes. Cool.
5. Next day run knife along edge on pan and turn on to a serving dish. Cut into 8 slices.
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