694. Latteruolo

Milk Pudding

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This is a very delicate dessert that peasants in certain parts of Romagna (and perhaps elsewhere in Italy) take to the landowner as a gift on the feast of Corpus Christi.

Ingredients

  • (about 1 quart) of milk
  • 100 grams (about 3-½ ounces) of sugar

Method

Boil the milk with the sugar for an hour and, if you are not sure about the milk’s quality, even an hour and a quarter. If you use coriander use it as indicated in the previous recipe. Remember to stir the milk from time to time, to break the skin that forms as it boils. To be sure that it has no lumps, strain the milk, allow it to cool, and then mix in the eggs which you will have beaten in ad