Sbriciolata with Custard

Name: Sbriciolata with Custard
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 8
Ingredients: Type 00 flour 4 cups; Sugar 1 ½ cup; Butter (cold from the fridge) 7 oz; Eggs (about 2 medium) 4 oz; Baking powder 1 tsp; Fine salt 1 pinch; Vanilla bean 1; Whole milk 2 cups; Egg yolks (from about 3 medium eggs) 3.9 tbsp; Type 00 flour ½ cup; Sugar 0.6 cup

it de fr br es

748

Calories per serving

Vegetarian

Energy Kcal 748
Carbohydrates g 113.8
of which sugars g 59.3
Protein g 13
Fats g 26.8
of which saturated fat g 14.75
Fiber g 1.8
Cholesterol mg 213
Sodium mg 203

Difficulty: Average
Prep time: 30 min
Cook time: 1 h 10 min
Serving: 8
Cost: Low
Note + the resting time for the crumble

PRESENTATION

Recipe by
Gessica Runcio

Sbriciolata with cream, honestly, is that classic dessert from Lombardy that makes you think of cozy Sunday meals with family. You know, the Italian crumb cake that's got this crunchy, golden shortcrust pastry? It's special because instead of rolling it out, you break the dough into these big, buttery crumbs. Really fun. Inside, you'll find this thick, velvety crema pasticcera. So, every bite gives you a smooth, moist contrast to the outer crust. It's pretty simple to throw together, so you won't spend all day in the kitchen—always a win.

The crumbly base is what makes it, really—it's both tender and crispy. And look, folks in Northern Italy have loved these sbrisolona cakes for ages. The sbriciolata recipe is all about rustic simplicity, focusing on the cool texture mix that makes you want another slice.

In Italy, people often swap the filling based on what they're craving or what fruit's around. Beyond the creamy custard, you'll see versions stuffed with Nutella, ricotta with chocolate chips, or fruit jams. And sweet strawberries for a tangy twist—so good. Sometimes, especially in warmer months, you'll find no-bake versions with mint or chocolate.

Here's the deal: the beauty of this Italian cream cake is how it gathers everyone around the table, regardless of the filling. It's fantastic when you want something special but, you know, without complicated steps. With a few simple Italian techniques, you've got a dessert that's both familiar and a bit surprising.

For anyone who loves Italian dessert recipes or wants to dive into traditional Italian cakes, sbriciolata offers a crumbly top, creamy center, and endless possibilities. Grab a slice after dinner or with your coffee in the afternoon, and you'll get why this easy Italian dessert is a favorite in kitchens all over Lombardy. The tradition and versatility of the sbriciolata make it a staple in Italian homes, perfect for creating warm memories—no question.

INGREDIENTS

748

Calories per serving

for the base and topping (for a 9-inch mold): Type 00 flour 4 cups (500 g); Sugar 1 ½ cup (300 g); Butter 7 oz (200 g) - (cold from the fridge); Eggs 4 oz (110 g) - (about 2 medium); Baking powder 1 tsp (5 g); Fine salt 1 pinch; Vanilla bean 1

for the custard: Whole milk 2 cups (500 g); Egg yolks 3.9 tbsp (55 g) - (from about 3 medium eggs); Type 00 flour ½ cup (70 g); Sugar 0.6 cup (120 g)

Preparation

How to prepare Sbriciolata with Custard

To make the crumble with custard, work the flour, baking powder 1, cold butter in pieces 2, the seeds of a vanilla bean, and salt in a bowl. Mix and crumble until you get a sandy consistency. Then add the sugar 3,

the eggs 4, incorporate them and crumble the dough again with your fingers. Cover the bowl with plastic wrap 5 and let it rest in the fridge for 1 hour. Meanwhile, prepare the custard: pour the milk into a saucepan, add the sugar 6,

the egg yolks 7, and the flour 8. Blend the ingredients with an immersion mixer to mix them 9.

Add the leftover vanilla bean from the dough 10 and cook the cream over low heat, stirring with a whisk, for 6-7 minutes 11. When the cream has thickened, turn off the heat and remove the vanilla bean 12. Let the cream cool.

Line a 9-inch diameter mold with parchment paper. Pour a little more than half of the crumbled dough 13. Distribute it on the bottom and edge. Compact the dough with your hands 14. Pour the prepared cream, level it with a spatula, trying not to exceed the edges of the dough 15.

Cover the surface of the crumble with the remaining dough crumbs 16 17. Bake the dessert in a static oven, already hot, at 356°F for 1 hour. After 40 minutes, if the surface darkens too much, cover the dessert with a sheet of aluminum foil. After baking, take the crumble out with custard and let it cool before serving 18.

Storage

The crumble with custard and chocolate can be stored in the fridge for 2-3 days. Freezing is not recommended. You can freeze only the shortcrust pastry, then thaw it and crumble it as per the recipe.