Featured Italian Dessert

How to make Lattaiolo

Lattaiolo or Baked Custard 

 Lattaiolo in my Father’s Tuscan dialect means milkman and was adopted to mean Baked Custard, quite appropriately. This is a very simple dessert from the Arezzo area and most likely is where the French dessert Crème Caramel was born. 



  • Almond oil – a few drops to brush
  • 1/3 cup granulated sugar
  • 2 cups milk – not low-fat
  • 4 eggs
  • Vanilla extract – to taste



  1. Preheat oven to 350º. 
  2. Brush a 9-inch ring mold with the almond oil.  
  3. In a mixing bowl, beat together the eggs, sugar, and vanilla until well blended and thick. Gradually beat in the milk. 
  4. Pour the egg mixture into the prepared pan.  Place the mold in a baking dish and pour hot water into the dish until it reaches a depth of 1 ½ -inches. 
  5. Bake the custard for 20 minutes. Cover the mold with aluminum foil and continue to bake for another 35-40 minutes or until the custard is set. 
  6. Remove from the oven and let cool slightly before inverting it onto a lipped serving plate. Allow to cool completely.  Serve cold and cut into slices or scoop into small bowls. 




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