The Bolognese fiordilatte is in this recipe, a delicious creamy and fresh spoon dessert flavored with coffee that often has many name variations like creme caramel but also latte brulè as Maria, my mom, called it!
I would say, they are all desserts consisting of a soft and fluid type of liquid cream made from eggs, often only yolks, milk, sugar, and flavored with vanilla but also lemon and chocolate as in the recipes you find below!
The shape is like that of a pudding but the consistency is very different: pudding is quite dense while the fiordilatte or crème caramel or latte brulè is more …melt-in-your-mouth and leaves the mouth more …less…YOU HAVE TO TASTE IT OK 😊?
In Romagna it’s called IL LATTE BRULE which we find in homes and also in restaurants because in its simplicity it’s a very pleasant dessert that keeps well in the refrigerator for about 3 days and SHOULD NOT BE FROZEN and it does not resemble in the slightest PANNA COTTA!
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 pod vanilla
- 1 quart milk (for me whole milk)
- 1 cup granulated sugar
- 7 egg yolks (medium IF SMALL ADD 9)
- 2 tbsp coffee beans
- 1/2 cup granulated sugar
- 2 tbsp water
- to taste lemon juice (a few drops 3/4)
Tools
#ADV
- Molds
- Baking trays
- Baking trays
Steps
1) To prepare this delicious creamy dessert from the peasant tradition used to make use of foods that were abundant in the countryside, like chickens and their eggs, first I put in a saucepan the milk with the scored vanilla pod and coffee beans.
2) I add granulated sugar while stirring and bring it almost to a boil, then lower the flame to the minimum and let the liquid reduce by about half (it will take about 2 and a half hours or maybe more but check well and be careful of the flame’s power I recommend!)
3) Let it cool completely, even overnight if you want!
4) Remove the vanilla pod and coffee beans and strain the condensed and very fragrant liquid with a fine mesh strainer.
5) Beat the yolks and add them, mixing them very well with the mixture, then strain again to avoid any poorly emulsified parts.
6) Prepare the caramel and you can do it directly in the pudding mold or in a saucepan and then pour it to cover the bottom and part of the walls of the mold.
7) Personally, I do it in the mold by putting all the ingredients and then placing it on the flame with a flame spreader until you get an amber caramel but not too much otherwise the taste is too bitter!
8) At the right moment, using potholders and with maximum care, pour the coffee-flavored liquid then bake the spoon dessert fiordilatte alla bolognese cooking it in a warm bain-marie for 50 minutes or depending on your oven’s characteristics at a temperature of about 302°F (150°C) still very low.
9) Remember that the bain-marie water must not boil, and neither should the fiordilatte or latte brulè or crème caramel whatever you want to call it!
10) Once cooking is complete, let everything cool completely otherwise when we turn over the spoon dessert mold it will amusingly collapse onto the serving plate haha!
11) If we have difficulty detaching the traditional dessert Bolognese fiordilatte we can proceed very gently with a small knife around the entire perimeter of the mold before turning over the now very cold dessert and then enjoy it!
Enjoy your meal!
Annalisa
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Annalisa says….
Coffee gives a special note to the exquisite creaminess of the typical Bolognese dessert!
PLEASE …spread the caramel also on the walls of the mold before pouring the flavored liquid and proceed with the capture!
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