Portuguese-Style Milk Custard
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- L milk
- g sugar
- count eggs
- vanilla, coriander seed, or coffee
Instructions
- Proceed as for Latte brule (No. 692) but omit the burnt-sugar syrup.
- For scent, boil crushed coffee beans or crushed coriander seed in the milk, then strain (or use vanilla).
- Boil thin milk up to 1 1/4 hours. Always line the mold bottom with a film of melted sugar.