The Abruzzo Pudding (or lattacciolo) is a traditional dessert that’s easy and quick to make and very delicious.
The recipe I’m sharing today is from my paternal grandmother, Ida, passed down in our family for at least 3 generations. This milk dessert is a piece of my childhood, many fond memories to which I’m particularly attached.
The Abruzzo pudding recipe, more precisely Teramo, is really simple. This dessert is also known as “lattacciolo“, “latteruolo” or “latteruola“, “casciata”, and even “lu fiatone“, in dialect.
It’s a poor dessert that Abruzzo grandmothers used to prepare for their grandkids’ snacks. Few and simple ingredients that were never missing in country kitchens: eggs, milk, and sugar.
Without flour, yeast, butter, and oil, the Teramo pudding can also be enjoyed by those who are gluten intolerant. Perfect for any occasion and any season!
Great for a healthy and delicious snack but also as a dessert after a nice Sunday lunch with family!
To flavor this simple yet delicious spoon dessert, our grandmothers usually used cinnamon and lemon zest, always present in most Abruzzo desserts.
Additionally, a small glass of cooked must was used, which over time was replaced by Rum or Limoncello. This ingredient can be omitted, although it makes the dessert more fragrant and helps to “neutralize” the egg flavor.
To prepare the lattacciolo, you’ll necessarily need a pudding mold or a crème caramel; our Abruzzo grandmothers usually used those made of aluminum.
Milk pudding doesn’t contain yeast and doesn’t rise during baking. Therefore, to avoid a too wide and low dessert, I recommend tall and narrow molds, about 20-22 cm (8-9 inches).
Let’s now see the procedure with step-by-step photos to prepare the Teramo pudding (family recipe).
Other Abruzzo recipes you can’t miss!
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: about 15 servings
- Cooking methods: Bain-Marie, Electric Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 liter whole milk
- 4 egg yolks
- 6 eggs (medium whole)
- 1 1/8 cups sugar
- lemon zest
- 1 tsp ground cinnamon (about 3 grams)
- 2 tbsp oz rum (or Limoncello or cooked must, only if desired)
- 3 tbsp sugar
- 2 drops water
Tools
- Tray
- Mold
- Mixer
- Whisk
- Sieve
- Grater
- Ladle
Steps
Like all traditional recipes, there are variations and versions that differ from town to town. This is my family recipe.
The cooking of this spoon dessert is done in a bain-marie in the oven, and you’ll need two molds.
One for the pudding and a larger mold where you pour water inside and place the pudding mold on top.
I therefore advise you to plan ahead and find a mold of suitable size to contain the other.
First, let’s prepare the caramel. At the bottom of the mold, insert 3 tablespoons of granulated sugar.
Place the mold on the gas stove, at low flame, and let the sugar melt until it forms caramel.
Don’t rush this phase; otherwise, the sugar will burn, and the final flavor of the dessert won’t be the same.
The flame should be gentle. You can add just a drop of water if needed.
When the sugar is completely melted, use a ladle to brush the edges of the mold with the caramel.
Remove the mold from the stove and set it aside.
Take a large bowl, crack 6 whole eggs inside, and add 4 egg yolks.
Remember to save the egg whites because at the end of this recipe, I’ll leave you some ideas on how to reuse them.
Grate the zest of half a lemon (preferably organic and well-washed) into the mixture, saving the other half for later.
Incorporate the sugar gradually and whisk with a hand whisk until you get a light and foamy mixture.
Add half a teaspoon of ground cinnamon, only if you like, and continue working.
In the past, our grandmothers used the strength of their arms, but fortunately, today we have many useful kitchen tools!
Therefore, to speed up this operation, I recommend using an electric mixer 😉
Once you have a nice whipped mixture, finish preparing this pudding by pouring the milk into a saucepan.
Flavor with the remaining lemon peel and half a teaspoon of cinnamon (if you like).
Finally, but it’s not essential, pour in the Rum (cooked must for those who have it) or alternatively Limoncello.
Place the milk on the heat and let it warm up but without bringing it to a boil.
Then pour the milk, a little at a time and straining it with a sieve, into the whipped egg mixture.
As you incorporate the milk, stir quickly with a hand whisk to avoid the “omelette effect.”
Now pour the entire mixture into the mold with the caramel.
If a bit of foam forms on the surface, it’s no problem; you can remove it with the back of a spoon.
As previously mentioned, take a large and tall enough mold, pour water in to half its height.
Place the mold with the mixture inside, and if you notice there is too much water, remove it with a ladle.
Bake the pudding in a ventilated oven at 180°F for about 50 minutes, in static mode for about an hour.
If halfway through cooking you notice that the surface is too colored, cover it with a sheet of aluminum foil.
Baking times may vary depending on the oven, so test before removing from the oven.
Simply insert a wooden skewer or knife blade all the way to the bottom, if it’s dry the dessert is ready.
Once cooked, let the pudding cool completely, at least 4 hours.
Then, with great care, you will need to remove the mold.
Take a serving dish, preferably with a raised edge to contain the caramel that will have melted in the meantime.
Place the dish on the mold, then with a decisive motion flip and place on a surface.
Gently remove the mold, and if you’ve followed my recipe to the letter, you will admire this splendid Abruzzo milk pudding!
With the help of a spatula or spoon, pour the remaining caramel from the mold onto the dessert.
This delicious “sauce” remaining at the bottom should not be discarded.
Each slice of pudding is drizzled with some caramel before being served! You’ll see how delicious it is!
Finally, “lu fiatone” from Teramo is ready to be served!
Beautiful to look at, fragrant, and very creamy, a real pleasure to taste.
I hope you enjoyed this traditional Abruzzo recipe! Let me know in the comments if you try it and come back to visit me soon!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Frequently Asked Questions)
How do you store milk pudding?
This spoon dessert can be stored in the fridge for about two to three days. It can also be frozen, but it needs to be removed from the mold where it was cooked, to place it in a safer and hermetically sealed container. Personally, I’ve never stored it in the freezer because it disappears within a couple of days!!
Why is the pudding cooked in a bain-marie?
Various preparations like creams, puddings, and soufflés are mainly cooked in a bain-marie in the oven. This type of cooking prevents the heat from coming into direct contact with the foods, forcing them to withstand too high temperatures.
The bain-marie cooking therefore provides better control over the degree of cooking of some very delicate compounds (for instance, those based on eggs, honey, sugar).
The only caution is to use a larger mold to insert the one with the mixture that necessarily has to be smaller.
Additionally, the water placed in the larger container should not end up inside the dessert while it’s cooking. If this happens, it means too much water was added.Can I use semi-skimmed milk?
Honestly, I’ve only prepared this dessert using whole milk, but you can give it a try. If so, instead of a liter of milk, try using 800 grams.
Can I add unsweetened cocoa to the mixture?
The original recipe does not include it, but if you wish, you can use a tablespoon of unsweetened cocoa powder, which you’ll add to the milk as you heat it.
Can I use coffee instead of Rum?
Yes, if you prefer, you can replace it with coffee, but the pudding might have a darker color than what you see in the photo 😉
How can I reuse leftover egg whites?
You can prepare many delicious recipes, both sweet and savory, with egg whites! Here I leave you a rich and delicious collection full of ideas on how to use leftover egg whites.
