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
- Preheat oven to 350º.
- Brush a 9-inch ring mold with the almond oil.
- In a mixing bowl, beat together the eggs, sugar, and vanilla until well blended and thick. Gradually beat in the milk.
- 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.
- 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.
- 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.