The fiordilatte alla Bolognese in this recipe is a delicious creamy, chilled spoon dessert flavored with coffee. It often has many name variants: we have the creme caramel and also the latte brulè as Maria, my mother, used to call it!
They are, I would say, all desserts consisting of a soft, fluid kind of liquid cream made from eggs (often only yolks), milk, sugar and flavored with vanilla but also lemon or chocolate as in the recipes you find below!
The shape is like a pudding but the texture is very different: pudding is thick while the original Bolognese fiordilatte — whether crème caramel or latte brulè — is more…melting and leaves the mouth more…less. You have to taste it to truly understand! 😋
In Romagna it is THE LATTE BRULÈ that you find in homes and also in restaurants because in its simplicity it is a very pleasant dessert that keeps well in the refrigerator for about 3 days and MUST NOT BE FROZEN and it does not resemble PANNA COTTA at all!
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 8
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 bean vanilla
- 4 1/4 cups milk (whole milk (as I use))
- 3/4 cup + 2 tbsp granulated sugar
- 7 egg yolks (medium; if small, use 9)
- 2 tablespoons coffee beans
- 1/2 cup granulated sugar
- 2 tablespoons water
- to taste lemon juice (a few drops (3-4))
Tools
#ADV
- Stampi
- Teglie da forno
- Teglie da forno
Steps
1) To prepare this delicious traditional creamy fiordilatte dessert, originally used in rural households to take advantage of what was abundant on the farm like hens and their eggs, first put the milk in a saucepan with the split vanilla bean and the coffee beans.
Add the granulated sugar while stirring and bring almost to a boil, then lower the heat to the minimum and let the liquid reduce to about half (this will take about 2 and a half hours or perhaps longer, but check carefully and pay attention to your stove’s heat!).
I let it cool completely, even overnight if you wish!Remove the vanilla bean and the coffee beans and strain the thick, fragrant liquid through a fine-mesh sieve.
Beat the yolks and add them, mixing very well with the mixture, then strain again to avoid any un-emulsified bits.Prepare the caramel — you can do it directly in the pudding mold or in a small saucepan and then pour it to coat the bottom and part of the sides of the mold.
Personally I make it in the mold by putting all the ingredients in and then placing it over the flame with a heat diffuser until you obtain an amber caramel, but not too dark otherwise it will taste too bitter!At the right moment, using oven mitts and with the utmost care toward the coffee-flavored liquid, place it in the oven to bake the fiordilatte Bolognese spoon dessert in a hot bain-marie for 50 minutes (or depending on your oven) at a very low temperature of about 302°F.
Remember that the water of the bain-marie must not boil, and neither must the fiordilatte / latte brulè / creme caramel!
When cooking is finished, let everything cool completely; otherwise, when you invert the dessert mold it will happily fall apart on the serving plate!
If you have trouble releasing the traditional fiordilatte Bolognese dessert, you can very gently run a knife around the perimeter of the mold before inverting the now very cold dessert, then enjoy it!
Enjoy your meal!
AnnalisaKEY TIPS
➤ Can it be frozen?
It is not recommended to freeze it because it would lose its smooth, creamy texture once thawed.
➤ Why is my fiordilatte too liquid?
It may be due to insufficient cooking or an incorrect ratio between eggs and milk. It is important to respect the times and let the dessert cool completely.
➤ How do you know when it’s ready?
The dessert is ready when it is set but still slightly wobbly in the center. As it cools it will reach the perfect consistency.
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Annalisa says….
Coffee gives a special note to the exquisite creaminess of this typical Bolognese dessert!
PLEASE REMEMBER…spread the caramel also on the sides of the mold before pouring the flavored liquid and proceeding to the bake.
RECIPE FOUND ON A FB GROUP NAMED ELENA PINCELLI
