Crema caramellata

Different versions of this seem to be a universal item on restaurant menus, varying the amounts of eggs, sugar and swapping some cream for the milk.

You can add a little liqueur to the custard before baking, or various flavourings, such as cinnamon or citrus zest, to the milk while it is warming. If so, strain the custard before baking it in the mould. You can bake the cream caramel in a 26 cm (10½ in) bundt (ring) mould, with 8 cm (3 in) high sides, or in several small ramekins.