Portuguese Milk Pudding (Latte alla Portoghese)
Category: Desserts
Servings: 8
Portuguese Milk Pudding, or Latte alla Portoghese, is a creamy, indulgent dessert that blends the richness of milk and eggs with the warmth of vanilla and a caramelized finish. This smooth custard is a true delight, perfect for those who enjoy traditional, comforting desserts. Whether you’re making it for a special occasion or just as a treat for your loved ones, this recipe offers a balance of sweet, rich flavors with an elegant presentation. Below, you’ll find a step-by-step guide to preparing this decadent dessert at home.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole milk | 500g |
| Sugar | 100g |
| Eggs | 240g |
| Egg yolks | 30g |
| Vanilla bean | 1 |
| Sugar (for caramel) | 60g |
| Water (for caramel) | 30g |
Instructions:
-
Infuse the Milk with Vanilla:
Start by pouring the whole milk into a medium-sized saucepan. Split the vanilla bean lengthwise to expose the seeds, then add the entire bean (including the seeds) to the milk. Gently heat the milk over low heat until it nearly reaches boiling point. Stir occasionally to ensure that the milk does not scorch. Once it is hot, remove it from the heat and take out the vanilla bean. -
Prepare the Egg Mixture:
While the milk is heating, place the eggs, egg yolks, and 100g of sugar in a large bowl. Whisk the mixture together until it becomes smooth and slightly frothy. This will form the base of your custard. -
Make the Caramel:
In a separate saucepan, combine the 60g of sugar with the 30g of water over low heat. Stir until the sugar dissolves, then allow the mixture to simmer undisturbed until it turns a golden amber color. Be careful not to burn the sugar. -
Combine the Caramel with the Egg Mixture:
Once the caramel has reached the right color, pour it into a round baking dish (a fluted mold works well, ideally with a diameter of 20 cm and a height of 8 cm). Let the caramel cool for a few minutes to harden slightly before proceeding. -
Combine the Egg Mixture with the Milk:
Slowly pour the hot milk (without the vanilla bean) into the egg-sugar mixture, whisking constantly to avoid curdling. Make sure the mixture is fully combined and smooth. -
Bake the Pudding:
Pour the custard mixture into the caramel-lined mold. Prepare a water bath by placing the filled mold into a larger baking dish and adding water to the outer dish, making sure the water reaches halfway up the sides of the mold. Bake the pudding in a preheated static oven at 160ยฐC (320ยฐF) for approximately 75 minutes. The custard should be set but slightly wobbly in the center. -
Cool and Set:
Once baked, remove the mold from the oven and allow it to cool to room temperature. Once it has cooled, place the pudding in the refrigerator to chill for at least 1 hour. -
Serve:
To serve, carefully run a knife around the edges of the pudding to loosen it. Invert the mold onto a serving platter, allowing the caramel to gently flow over the custard. Slice and serve chilled for a refreshing and sweet treat.
Tips for Success:
- Make sure the caramel reaches the perfect amber color before pouring it into the mold. This ensures the right texture and flavor.
- To check the doneness of the custard, give the baking dish a gentle shake. If the center jiggles slightly, it is done. If not, let it bake for a few more minutes.
- If you’re looking to add extra flavor, you can infuse the milk with citrus zest or other spices like cinnamon before adding it to the egg mixture.
Enjoy your Portuguese Milk Pudding, a rich, velvety dessert that combines the best of vanilla, caramel, and custard in every bite!
