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 Il latte alla portoghese
Latte alla portoghese
INGREDIENTS
- 0,5 litre fresh milk
- 200 gr. fresh cream
- 350 gr. sugar
- 6 whole eggs
- one orange and lemon peel
- vanilla essence
Recipe: Boil the milk, cream, 300 gr. sugar, vanilla and citrus peels slowly for 30 minutes.
Meanwhile, caramel the remaining sugar with 4 tablespoons of water. When it is brown add it to the pudding mould. Beat the eggs and add the milk a little at a time. Stir frequently so that the mixture doesn’t stick.
Pour the mixture into the cold mould and bake at 130 ° in a bain-marie until it stiffens. Serve cold.
Rosemary custard
INGREDIENTS
- 500 gr. cream
- 80 gr. milk
- vanilla bean
- 1 whole egg
- 5 egg yolks
- 150 gr. sugar
- 2 sticks rosemary
- 1 pinch salt
- 1 tablespoon vinsanto
Recipe: Bring the milk, cream, vanilla bean and crushed rosemary to a boil. Beat the egg yolks, sugar and salt lightly.
Remove the rosemary from the milk with the help of a sieve. Pour the milk over the eggs while stirring slowly so as not to make too much froth. Pour into cappuccino mugs, ¾ full.
Set in a 130° oven in a bain-marie for 40 minutes. Chill and cover with cane sugar. Caramelize under a grill to create a hot crunchy crust.
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"A trip through the sweet Mugello Territory"
