Timballa 'e Latte, a Traditional Sardinian Milk Pudding
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. The combination of silky smooth milk, delicate flavors, and a hint of sweetness makes this Milk Flan Dessert an absolute delight.
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.