The Bolognese fiordilatte is in this recipe, a delicious creamy and fresh spoon dessert flavored with coffee that often has many name variants like crème caramel but also latte brulè as Maria, my mom, called it!
They are, I would say, all desserts consisting of a soft and fluid kind of liquid cream made from eggs often only yolks, milk, sugar and flavored with vanilla but also with lemon or chocolate as in the recipes below!
The shape is like that of a pudding but the texture is very different: the pudding is nice and pasty while the original Bolognese fiordilatte or crème caramel or latte brulè is more …melting and leaves the mouth more …less..It has to be tasted to really understand it! 😊
In Romagna it is known as LATTE BRULE which is found in homes and even in restaurants because in its simplicity it is a very pleasant dessert that keeps well in the refrigerator for about 3 days and SHOULD NOT BE FROZEN and does not remotely resemble PANNA COTTA!
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I also have a free WhatsApp channel with a sweet and a savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 pod vanilla
- 1 liter milk (for me whole milk)
- 180 g granulated sugar
- 7 yolks (medium IF SMALL ADD 9)
- 2 tbsp coffee beans
- 100 g 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 fiordilatte dessert of the farming tradition used to make use of foods of which there was abundance in the countryside like hens and their eggs, I first put the milk with the split vanilla pod and the coffee beans in a saucepan.
I add the granulated sugar while stirring and bring it almost to a boil, then lower the heat to a minimum and let the liquid reduce to about half (It will take about 2 and a half hours or maybe more but check carefully and pay attention to the power of the flame please!)
Let it cool completely even overnight if you want!I remove the vanilla pod and coffee beans and strain the thickened and fragrant liquid with a fine-mesh sieve.
I beat the yolks and add them, mixing them very well with the mixture, then strain again to avoid having poorly emulsified parts.I prepare the caramel and I can do it directly in the pudding mold or in a small pot and then pour it, covering well the bottom and part of the mold walls.
Personally, I do it in the mold by putting all the ingredients and then placing it on the flame with the flame spreader until I get an amber caramel but not too much because otherwise, the taste is too bitter!At the right moment using pot holders and with the utmost care I pour the coffee-flavored liquid and then bake the Bolognese fiordilatte spoon dessert, cooking it in a hot bain-marie for 50 minutes or depending on the characteristics of your oven at a temperature of about 300°F still very low.
Remember that the water of the bain-marie should not boil nor should the fiordilatte or latte brulè or crème caramel whatever you want to call it!
When cooking is finished, let everything cool completely otherwise when we turn the spoon dessert mold it happily splatters on the serving plate he he!
If we have difficulty detaching the traditional Bolognese fiordilatte dessert we can very gently run a small knife around the entire perimeter of the mold before turning the now very cold dessert and then enjoy it!
Bon appétit!
Annalisa
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Annalisa says….
The 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 to capture1
RECIPE READ ON A FB GROUP NAMED ELENA PINCELLI
