Sporcamuss (sporcamusi) is delicious Apulian dessert and it is very simple to prepare. The name is due to the fact that, when you eat it, inevitably you end up getting dirty with hot cream in the pastry.
For 8 ‘sporcamuss’
2 rolls of pastry
custard/pastry cream
icing sugar
For the custard/pastry cream
500 ml milk
1 tsp vanilla extract
6 egg yolks
50 g flour
150 g sugar
Preparation of the custard
Put half of the milk in a saucepan. Take the vanilla bean, open it in half and remove the seeds. Add the vanilla seeds and the empty vanilla bean to the milk; bring to a boil it all over medium heat. Then remove the saucepan from the heat and leave to infuse the vanilla into the milk for 10 minutes. Mix the egg yolks in a bowl with the sugar. While mixing add 1/3 of the warm milk contained in the saucepan, then add the flour, a little at a time. Pour the mixture of eggs, flour, sugar and milk in the same saucepan. Bring to a boil and stir. You can also use a lemon peel, which must be removed after the infusion, when you remove the vanilla. Let simmer over low heat for a few minutes, continuing to beat with a whisk. Now take half a glass of the cold milk that you had kept aside and add it to the cream, stirring until it reaches the desired thickness. Turn off the heat and let cool.
Preparation of the ‘sporcamuss’
Roll out the pastry. Cut it into rectangles and bake in a preheated oven at 180°C/350° for 10-15 minutes. Let cool and cut each rectangle into two parts. Fill the rectangles with the cream and, before serving, put again in the oven for other 5 minutes. ‘Sporcamuss’ should be served hot. Sprinkle with icing sugar.
