Dessert Italian — Tuscany
Lattaiolo toscano — Tuscan milk pudding
A Tuscan milk pudding flavoured with lemon, vanilla and cinnamon. Once baked and chilled, its delicate, custard-like centre can be cut into squares and served with icing sugar. ([lacucinaitaliana.it](https://www.lacucinaitaliana.it/ricetta/dolci-e-dessert/lattaiolo-toscano/))
Ingredients
4 servings · metric units
When scaling, choose a tin that keeps the mixture at a similar depth. For a larger batch, several tins work best. Do not multiply the baking time by the number of servings; check whether the centre has set.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of vanilla pod1 tsp vanilla extract
Replaces the vanilla pod in this version. Add it to the milk after taking the pan off the heat. Flavour strength varies by product, and the dessert will not have vanilla seed specks.
You’ll need
20 × 20 cm solid-based baking tin, at least 5 cm deep · baking parchment · medium heavy-based saucepan · large mixing bowl and a separate clean bowl for the whites · electric hand mixer · whisk and silicone spatula · fine grater and sieve · wire cooling rack
Method
0/8 stepsInfuse the milk
Pour 1000 ml of milk into the saucepan. Add one third of the measured sugar and reserve the remaining two thirds for the yolks. Add the finely grated lemon zest and ½ tsp of ground cinnamon. Split the vanilla pod lengthways, scrape out the seeds and add both seeds and pod to the milk. Heat over a medium heat for about 10 minutes, stirring, until the milk is steaming and small bubbles appear around the edge. Reduce the heat to its lowest setting and maintain a very gentle simmer for another 15 minutes.
15:00Infuse the milk Strain and cool the milk
Take the pan off the heat and remove the vanilla pod. Strain the milk into a clean bowl to remove the lemon zest and any skin. Stand the bowl in cold water, keeping the water out of the milk. Cool for about 30 minutes, stirring occasionally, until the milk reaches room temperature.
30:00Strain and cool the milk Prepare the tin and yolks
Heat the oven to 170°C conventional. Line the tin with baking parchment, leaving an overhang. Beat the yolks with the reserved two thirds of the sugar for 4–5 minutes until pale and fluffy. Add 50 g of sifted flour and mix briefly on a low speed.
Prepare the tin and yolks Mix in the milk
Gradually pour the cooled milk into the yolk mixture, stirring steadily with a whisk. Work out any flour lumps before adding more milk. The finished mixture should be smooth and runny.
Mix in the milk Fold in the egg whites
In a clean, dry bowl, whisk the whites with the salt until they hold stiff peaks but still look smooth. Gently fold about one third of the foam into the milk mixture with a spatula. Fold in the remaining foam in two batches, lifting from the bottom of the bowl. Disperse large clumps without mixing longer than necessary. Pour into the tin immediately.
Fold in the egg whites Bake until softly set
Bake on the middle shelf for about 50 minutes, checking after 45 minutes. The top should be lightly golden and the edges set. When you gently move the tin, the centre should wobble slightly as one piece rather than ripple like liquid. If the centre is still liquid, continue baking and check every 5 minutes. Do not wait for the interior to become dry.
50:00Bake until softly set Cool and chill
Place the tin on a wire rack and cool for about 60 minutes, until the dessert is no longer hot. Refrigerate within 120 minutes of the end of baking; do not leave it out longer waiting for it to cool completely. Cover once chilled. Leave in the fridge for at least 240 minutes, until the centre is cold and firm.
240:00Cool and chill Cut and serve
Carefully lift the cold dessert out using the parchment and remove the paper. If it feels too delicate, cut it in the tin and lift out portions with a slice. Cut into squares, wiping the knife between cuts. Arrange on plates and dust with icing sugar just before serving.
Cut and serve
Tips
- Keep the milk over a very low heat and stir along the bottom. Do not reduce it vigorously or let it boil over.
- The mixture is thin before baking. Do not add more flour to make it resemble a regular cake batter.
- Small traces of egg-white foam may remain, but fold out any large clumps. Avoid stirring until all the foam collapses.
- If the top browns before the centre sets, cover the tin loosely with foil.
- For a richer version, replace one quarter of the milk with the same volume of 30–36% fat whipping cream; do not add it on top of the listed liquid quantity.
Storage
Keep covered in the fridge at 4°C or below for up to 2 days. Refrigerate within 120 minutes of taking it out of the oven. Dust only the portions you are about to serve with icing sugar. Freezing is not recommended for this delicate, custard-like texture. ([blog.giallozafferano.it](https://blog.giallozafferano.it/ricettandocondany/ricetta-lattaiolo-toscano/))
Timing
Hands-on: 30 min · Cooking: 75 min · Resting: 330 min
