From the heart of Romagna, latte brulè

04/16/2025

Usually, when people think of Romagna, the first thing that comes to mind is the legendary piadina: topped with squacquerone cheese and arugula (though the options are practically endless), it’s the trusty companion of countless seaside lunches between one swim and the next. But Romagna is also home to a simple yet visually stunning dessert that’s sure to impress your guests on special occasions: "latte brulè".

Already mentioned in Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well", this spoon dessert resembles a pudding made with milk, sugar, and eggs. As you might guess from the ingredients, this is quite the caloric indulgence—not exactly ideal for those following a low-calorie diet (to put it mildly). But it’s absolutely perfect whenever you want to treat yourself to a deliciously sinful dessert.

Since 2017, latte brulè has been recognized as one of Emilia-Romagna's PAT (Traditional Agri-Food Products).

Foto composita latte brulè

So, let’s prepare this delightful dessert together with the recipe from our Cesarina Luisa from Pistoia:

"This was the festive dessert of my childhood. The flavor and texture are unique, and it’s worth making even if the preparation takes a bit of time".

Latte brulè (traditional Italian dessert similar to caramel flan)

The irresistible dessert from Romagna made with milk and eggs

DifficultyEasy

Preparation time2h

Cooking time50m

Servings8

€

CostLow

Ingredients

2 liters of whole milk (short shelf life)
8 eggs (yolks only)
1 vanilla bean
150 g sugar
100 g sugar for caramelizing the mold

Method

Cook the milk with the vanilla bean until it reduces by half. Strain the mixture and let it cool. Then, combine it with the egg yolks, lightly beaten with the sugar.
Melt the sugar in an aluminum mold with a central hole and pour the filtered mixture into it. (You can also make the caramel in a small pan by adding a tiny bit of water and a few drops of lemon juice).
Bake in a ventilated oven at 170°C-180°C for 50 minutes in a water bath.
Wait until it has cooled, then remove the dessert from the mold.