Crema del Titano

Background

Crema del Titano is a smooth, spoonable custard-style dessert associated with the Republic of San Marino, named for Monte Titano. It reflects the microstate’s culinary bridge between Romagna and the Marche, with a balance of aromatics and silkiness reminiscent of classic Italian cream desserts while remaining distinctly local in spirit. The dessert’s hallmark is an ultra-satiny texture served chilled and often finished with a hint of citrus fragrance and dark chocolate accents. It’s traditionally enjoyed in cafés and at home as a refined finale to a meal or a mid-afternoon treat.

Ingredients

• 500 ml whole milk
• 250 ml heavy cream
• 5 egg yolks
• 120 g granulated sugar
• 25 g cornstarch
• 1 vanilla bean (split and scraped)
• 1 tsp lemon zest
• 4 gelatin sheets
• 1 small pinch salt
• 30 g shaved dark chocolate (for garnish)
• 30 g chopped toasted almonds (for garnish)
• 2 shots espresso (optional, for serving)
• 4–6 biscotti (optional, for serving)
• 60 ml water (for blooming)

Equipment

• Medium saucepan
• Heatproof mixing bowls
• Balloon whisk
• Fine-mesh strainer
• Spatula
• Serving glasses or ramekins

Preparation and Cooking

1) Bloom the setting agent

Submerge the gelatin sheets in cold water until fully hydrated. Once pliable, gently squeeze out excess water and keep nearby.

2) Infuse the aromatics

In a saucepan, combine the whole milk, heavy cream, scraped seeds and pod of the vanilla bean, the lemon zest, and a pinch of salt. Warm gently, stirring, until steaming. Let the infusion stand for about 10 minutes to develop flavor, then remove the pod.

3) Build the custard base

In a separate bowl, whisk the egg yolks with the granulated sugar until pale. Sift in the cornstarch and whisk until smooth.

4) Temper and thicken

Gradually ladle the hot aromatic liquid into the egg yolks mixture while whisking. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it lightly bubbles at the edges and thickly coats the spatula, usually 3–5 minutes.

5) Set the texture

Remove from heat and immediately whisk in the bloomed gelatin sheets until dissolved. Strain through a fine-mesh sieve for a perfectly smooth finish.

6) Chill

Portion into glasses or ramekins. Cover and refrigerate until softly set, about 2 hours.

Serving

Top with delicate curls of dark chocolate and a sprinkle of toasted almonds. For a classic café vibe, serve alongside a short, hot espresso and crisp biscotti.

Chef’s Tips

• For bolder citrus notes, add a touch more lemon zest during the infusion, then strain well.
• To emphasize vanilla, use a plump vanilla bean and allow the infusion a full 10 minutes.
• For extra richness, slightly increase the ratio of heavy cream to whole milk.
• If a firmer set is desired, add an extra half of one of the hydrated gelatin sheets.

How to Enjoy

Savor chilled, letting the vanilla-citrus aroma lead. Alternate spoonfuls with sips of espresso, and use pieces of biscotti to add crunch between bites. The light bitterness of grated dark chocolate contrasts the creaminess, while a finishing sprinkle of toasted almonds adds nutty perfume and texture.