Steps

• 1) To prepare this delicious creamy dessert from the farming tradition, which used ingredients abundant in the countryside like hens and their eggs, first I put the milk in a saucepan with the split vanilla pod and coffee beans.

• I add and stir in the granulated sugar and bring nearly to a boil, then lower the heat to a minimum, and let the liquid reduce by about half (It will take about 2.5 hours or maybe more, but check carefully and pay attention to the intensity of the flame, please!)
  I let it cool completely, even overnight if you want!

• I remove the vanilla pod and coffee beans and strain the thickened and fragrant liquid through a fine mesh strainer.
  I beat the egg yolks and add them, mixing them in thoroughly with the mixture, filtering again to ensure no un-emulsified parts.

• I prepare the caramel and can do it directly in the pudding mold or in a small saucepan and then pour it, coating the bottom and part of the sides of the mold.
  Personally, I do it in the mold by putting all the ingredients and then placing it over the flame with a flame spreader until I get an amber caramel, but not too much, or the taste will be very bitter!

• At the right moment, using potholders and with the utmost care, I pour the coffee-flavored liquid, then bake the spoon dessert fiordilatte from Bologna, cooking it in a hot bain-marie for 50 minutes or depending on your oven’s characteristics at a temperature of about 302°F, which is quite low.

  Remember, the water in the bain-marie should not boil, nor should the fiordilatte or latte brule or creme caramel, whatever you want to call it!

• Once cooking is complete, allow everything to cool completely; otherwise, when we turn over the spoon dessert mold, it will joyfully flop onto the serving dish, haha!
  If we have difficulty detaching the traditional Bolognese dessert, we can gently use a small knife around the entire perimeter of the mold before turning out the now very cold dessert and then enjoy it!
  Bon appétit!
  Annalisa