Timballa ‘e Latte, a Traditional Sardinian Milk Flan (VIDEO)
Timballa ‘e Latte, the Traditional Sardinian Milk Flan Dessert, is a deliciously creamy dessert that will transport you to the stunning Italian island of Sardinia. This Milk Flan is similar to crème caramel and flavored with lemon or coffee instead of vanilla.
Deliciously Creamy: Authentic Sardinian Milk Flan Dessert Recipe Revealed!
Today, I bring to you an authentic recipe for Traditional Sardinian Milk Flan Dessert. Get ready to indulge in a delicious dessert that will transport you to the stunning Italian island of Sardinia. Made with love and passion, this Sardinian Milk Flan Dessert pays homage to the traditional culinary heritage of Sardinia, known for its unique and delightful creations. The combination of silky smooth milk, delicate flavors, and a hint of sweetness makes this Milk Flan Dessert an absolute delight.
I will guide you through every step of the recipe, ensuring you can easily recreate this dish in your own kitchen. The result will be a dessert that is perfect for any occasion – be it a family gathering, special celebration, or simply treating yourself to a little indulgence.
Don’t miss out on experiencing this remarkable dessert!
Sardinian Milk Flan Ingredients
The ingredients of this dessert are very simple and cheap, and you probably already have them all in your pantry:
- Whole milk – Cow milk, sheep milk, or goat milk. I prefer to use goat or sheep’s milk because they remind me more of the flavors of Sardinia!
- Eggs
- Granulated sugar
- Organic Lemon Zest
How to Make Traditional Sardinian Milk Flan
This milk flan is a super easy dessert to make at home. Here is how to prepare this traditional Italian recipe in a few simple steps:
Prepare the Caramel. Place 5 or 6 tablespoons of sugar in a small pan, in an even layer. Cook over low heat, until the sugar has melted, making sure that it does not darken excessively, as this will lead to a bitter taste. Immediately cover the inside of the mold, tip, and rotate the mold so that it is uniformly distributed (1). Set aside.
Prepare the Custard. Heat milk and lemon zest over medium heat. When milk is about to boil, turn it off and cover it with a lid. Work the egg yolks with the sugar with the whisk or electric whisk until they are light and frothy. Lightly beat the egg whites and pour them over the yolks. Mix. Strain the hot milk from the zest and pour it very slowly over the egg and sugar mixture, stirring quickly. Pour into the caramel-coated mold, almost up to the edge.
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Bake. Place the mold with the flan inside a tall baking dish. Create a water bath by adding hot water to the baking dish, ensuring it reaches 3/4 of the height of the mold (2). Cover the flan mold with aluminum foil and place it in the preheated oven at 150° C (300 °F), halfway up. Bake for about an hour or until the flan is set but still slightly jiggly in the center, remembering to remove the aluminum foil after 40 minutes.
Serve. Remove from the oven and wait for the flan to cool down to room temperature. Once cooled, refrigerate for at least 4 hours or overnight. When serving the dessert, place a serving plate on top of the flan and gently tip it over to remove the dessert. I suggest you use a slightly concave and larger plate than the flan, in order to contain all the caramel that will come out.
Tools you Will Need
- 1 Electric Hand Mixer with Whisk
- 1.4 liter (50 oz) Ring Mold Pan (I suggest this mold), or 10 single-serving molds of 125 ml (Something like these molds)
- A tall baking dish that can hold the flan mold for cooking in a bain-marie.
Learn How to Make the Traditional Sardinian Milk Flan with this Video Tutorial
Timballa ‘e Latte, a Traditional Sardinian Milk Flan
Ingredients
For Caramel:
- 6 tablespoons granulated sugar
For Flan:
- 5 eggs
- 5 tablespoons granulated sugar
- 1 liter whole milk cow milk, sheep milk, or goat milk
- Zest of 1 lemon
Instructions
For Caramel
- Place 5 or 6 tablespoons of sugar in a small pan, in an even layer. Cook over low heat, until the sugar has melted, making sure that it does not darken excessively, as this will lead to a bitter taste. Immediately cover the inside of the mold, tip, and rotate the mold so that it is uniformly distributed. Set aside.
For Flan
- Heat milk and lemon zest over medium heat. When milk is about to boil, turn it off and cover it with a lid.
- Work the egg yolks with the sugar with the whisk or electric whisk until they are light and frothy. Lightly beat the egg whites and pour them over the yolks. Mix.
- Strain the hot milk from the zest and pour it very slowly over the egg and sugar mixture, stirring quickly. Pour into the caramel-coated mold, almost up to the edge. Place the mold with the flan inside a tall baking dish and cover the flan mold with aluminum foil. Create a water bath by adding hot water to the baking dish, ensuring it reaches 3/4 of the height of the mold.
- Place it in the preheated oven at 150° C (300 °F), halfway up. Bake for about an hour or until the flan is set but still slightly jiggly in the center, remembering to remove the aluminum foil after 40 minutes.
- Remove from the oven and wait for the flan to cool down to room temperature. Once cooled, refrigerate for at least 4 hours or overnight. When serving the dessert, place a serving plate on top of the flan and gently tip it over to remove the dessert. I suggest you use a slightly concave and larger plate than the flan, in order to contain all the caramel that will come out.
