VegetarianEmiliana-Romagnola cuisine Desserts

Latte in Piedi

Name: Latte in Piedi
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Emiliana-Romagnola
Ingredients: 750 ml Whole milk; 120 g caster sugar; 100 g caster sugar; 4 large Eggs; 2 large Egg yolks; 1 whole vanilla pod; 1 strip unwaxed lemon zest; 1 pinch Fine sea salt

A traditional baked egg and milk custard from Romagna, lightly scented with vanilla and lemon, chilled until firm enough to slice.

🇮🇹Italy· Emilia-Romagna

Prep: 20 min
Cook: 55 min
Total: 75 min
Servings: 6
Difficulty: Medium
Calories: 285 kcal

Ingredients

0 of 8 gathered

Servings

750 ml Whole milk — fresh full-fat milk
120 g caster sugar — for the custard base
100 g caster sugar — for the caramel
4 large Eggs — at room temperature
2 large Egg yolks — for extra richness
1 whole vanilla pod — split lengthways and seeds scraped
1 strip unwaxed lemon zest — pared without white pith
1 pinch Fine sea salt — to balance sweetness

Equipment

•Loaf tin or ring mould
•Deep baking dish
•Heavy-bottomed saucepan
•Whisk
•Fine mesh sieve

Nutrition

Per serving, approximate

Calories: 285 kcal
fat: 11 g
carbs: 38 g
fibre: 0 g
protein: 8 g
calories: 285 kcal

Instructions

1
Preheat your oven to 160C (140C fan) and grease a standard loaf tin lightly.
2
Heat 100 g sugar with 2 tablespoons of water in a small pan until it turns golden amber.
3
Pour the hot caramel immediately into the base of the loaf tin, tilting to coat evenly.
4
Warm the milk, vanilla pod, seeds, and lemon zest in a saucepan until steaming, then remove from heat.
5
Whisk the whole eggs, egg yolks, remaining sugar, and salt together gently without creating excess foam.
6
Discard the lemon zest and vanilla pod from the warm milk.
7
Gradually pour the warm milk into the egg mixture, whisking gently to combine.
8
Strain the custard mixture through a fine sieve into the caramel-lined loaf tin.
9
Place the tin inside a deep baking dish and pour hot water halfway up the sides.
10
Bake for 50 to 55 minutes until the custard is set with a gentle wobble in the centre.
11
Remove from the water bath, cool completely, and chill in the fridge for at least 4 hours.
12
Run a thin knife around the edges, invert onto a rimmed platter, and slice into thick portions.

Chef's tips

Avoid whisking the eggs too vigorously, as trapped air bubbles cause an undesirable spongy texture. Always bake in a gentle water bath (bagnomaria) to ensure the custard sets with a silky, smooth consistency.

Ingredient substitutions

vanilla pod → 1 teaspoon pure vanilla extract, stirred into the warmed milk
whole milk → half whole milk and half single cream for a richer texture

Storage

Store covered in the refrigerator for up to 3 days.

Reheating

This dessert is served cold or lightly chilled and should not be reheated.

Common mistakes to avoid

•Allowing the water bath to boil vigorously in the oven, which curdles the custard.
•Attempting to unmould and slice the pudding before it has thoroughly chilled and set.
•Over-whisking the eggs and creating frothy foam that ruins the dense, clean texture.

Serving suggestions

Serve chilled, sliced thickly with the amber caramel syrup spooned generously over the top.Pair with crisp Romagnol ciambella or dry almond biscuits on the side.Accompany with a small glass of Albana di Romagna Passito sweet dessert wine.