The pastizzu is a traditional dessert from Upper Corsica served with coffee; it therefore uses ingredients produced locally (except sugar and vanilla which have been easy to find for a very long time). Today (since the arrival of pieds noirs and Moroccan agricultural workers), the bread is replaced by semolina, except among some die-hards, including my cousin, former cook for a wealthy family in Oletta).
With bread, the pastizzu is lighter and develops a biscuity flavor which, with lemon and vanilla, gives birth to a secondary fragrance...
1 Bring the milk to a boil with the sugar and zest of lemon and let infuse off heat and covered
2 Soak the bread covered while making the caramel for the cake mold (sugar, water + 1 hazelnut of butter - optional) and letting the caramel set on the walls of the mold
3 Beat the eggs in an omelet by adding the vanilla sugar or vanilla.
4 Remove the zest from the milk (unless it is extremely fine and chopped) and pass it with the bread through a food mill with fine grid (I use my food processor)
5 Cool the sweetened milk + bread with a glass of cold milk, add the beaten eggs and mix well to distribute the bread evenly by pouring into the mold
6 Cook in a water bath for about 1 hour (usual cooking test).
7 Refrigerate overnight and unmold
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