Latte Brûlé is a soft pudding made from whole milk, eggs and sugar. A dessert of a unique goodness that today is rarely found in the menus of restaurants in Emilia-Romagna, it is prepared at home, handing down the recipe from generation to generation.
Like all traditional desserts, Latte Brûlé or Imperiale, was born in the countryside and is made up of peasant and easy-to-find ingredients. Although it is now prepared more during winter months, since it is not exactly light, it was once cooked in the summer when there was an abundance of these products. Today it is included in the list of PAT (traditional agri-food products) of Emilia Romagna.
Its origins are not defined, Peregrino Artusi writes a similar recipe in his famous book and calls it Latte alla Portuguese, better known as Crème Caramel, but the romagnan recipe is slightly different, the correct name is Latte Imperiale (in the areas of Romagna like in Ravenna) or even Fiordilatte (in the city of Bologna and in the Emilian territory). The main difference is that egg whites are not used but only yolks.
The recipe, like any self-respecting "grandmother's recipe", varies from family to family and it is precisely this aspect that makes these desserts special, the personal touch.
The main feature is the long cooking, boiling for so long the milk reduces leaving its best part: the "flower" of milk. It is then baked in a bain-marie in its typical mold with the immense hole that gives it a sumptuous shape, after the baking time it must rest and harden in the refrigerator. Only after a few hours you are finally able to enjoy this creamy goodness garnished with caramelized sugar sauce.
In short, arm yourself with patience, the Imperial Milk does not accept any rush, only a lot of love.
Happy baking!
Recipe
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Preparation time 3 hours + 4 hours rest
Baking time 35-40 minutes
Servings 1 liter donut tin
Gluten Free
Ingredients
2 litri of whole milk
8 egg yolks
220 gr of sugar
1 vanilla pod
50 gr of water
Method
1. Pour the milk and the center cut vanilla pod into a large pot, cook over low heat for about two hours, the time needed to halve the quantity of milk. Stir occasionally. Turn off and let cool. With a sieve, strain the milk and set aside
2. In a bowl, beat the egg yolks with 120 gr of sugar until a light and fluffy cream is obtained. While stirring, pour the milk into the eggs
3. In a saucepan add the remaining sugar and bring over medium heat, let it melt without ever stirring. In another saucepan, bring the water to the boil. When the sugar is amber color and completely dissolved pour the boiling water and mix vigorously
4. Distribute the caramel on all sides of the mold. Transfer the egg and milk mixture into the mold and bake it in a bain-marie in the oven with fan at 180 ° for about 35-40 minutes
5. Allow the cake to cool completely at room temperature and then transfer it to the refrigerator for at least 4 hours. When serving, turn the mold upside down on a serving dish
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