Steps

• 1) To prepare this delicious creamy fiordilatte dessert of the rural tradition—originally made to use the abundant ingredients from the countryside like eggs from the hens—first place the milk in a saucepan with the split vanilla pod and the coffee beans.

• Add the granulated sugar while stirring and bring almost to a boil, then lower the heat to minimum and let the liquid reduce to about half (this will take around 2½ hours or perhaps more—check carefully and be mindful of your burner power!).
  You can let it cool completely, even overnight if you wish!

• Remove the vanilla pod and the coffee beans and strain the thick, very fragrant liquid through a fine-mesh sieve.
  Whisk the yolks and add them, thoroughly incorporating into the mixture, then strain again to ensure there are no un-emulsified parts.

• Prepare the caramel—you can do this directly in the pudding mold or in a small saucepan and then pour it into the mold, coating the bottom and part of the sides. Personally I do it in the mold, putting the ingredients in and placing it on the heat with a heat diffuser until I get an amber but not too dark caramel, otherwise the taste is too bitter!

• At the right moment, using oven mitts and taking maximum care with the coffee-flavored liquid, bake the fiordilatte spoon dessert in a hot water bath for 50 minutes (or depending on your oven characteristics) at about 302°F, i.e. a very low temperature.

  Remember that the water in the bain-marie must not boil, nor should the fiordilatte / latte brulè / creme caramel itself!

• When baking is finished let everything cool completely; otherwise when you invert the mold of the spoon dessert it will happily collapse on the serving plate eh eh!
  If you have trouble releasing the traditional fiordilatte bolognese you can very gently run a knife around the perimeter of the mold before unmolding the now very cold dessert, then enjoy!
  Enjoy your meal!
  Annalisa