Elderflower Latteruolo
This simple yet elegant dessert is basically the Tuscan equivalent of crème caramel. We like to make it when elderflowers are in season.
Serves 6
- 500 ml sheep’s or cow’s milk
- 4 eggs
- 175 g sugar
- vanilla pod, cut
- lengthwise with the
- seeds scraped out
- 8 elderflower sprigs,
- washed (optional)
Sambuco Podere Il Casale
Preparation: 1 hour
- Preheat the oven to 150˚ C / 300˚ F.
- First, make the caramel. In a small pan, heat 50 grams of the sugar until it caramelizes—resist the urge to stir.
- Only once more than half of the sugar has dissolved should you gently stir the mixture if it caramelizes too unevenly. If some patches of sugar start becoming dark
- and others won’t melt, add 2–3 tablespoons of water—this buys you time and evens out the caramel. After about 10 minutes, the caramel should be golden brown and ready. Pour it into the ramekins and let set.
- Meanwhile, heat the milk over low heat until it starts to simmer. Remove from the heat, add in the elderflower sprigs if you’re using them and leave to rest for 10 minutes. In a bowl, mix the eggs and sugar until frothy. Slowly pour the warm milk through a sieve into the egg and sugar mixture while stirring constantly. Pour the mixture into the ramekins (using a sieve if you wish)
- onto the caramel. Place the ramekins in a baking dish and fill it with hot water until it comes halfway up the sides of the ramekins. Bake in the middle of the oven for 20 minutes.
- Remove the ramekins from the baking dish and let cool before chilling in the fridge for at least 4 hours, or preferably overnight—we have made them as early as 3 days in advance for special events
Once you’re ready to serve, slide a knife around the ramekins and turn them upside down onto dessert plates.
Sprinkle with elderflowers if you have them and enjoy
You can find all the recipes of Podere Il Casale into the Cookbook IL CASALE – go to the shop
