Milk, Honey and Egg Pudding (Tiropatina)

At the origins of pudding: Tiropatina

09/13/2025

Simple, authentic, timeless. Tiropatina is one of the oldest desserts in the world: a baked cream of Greco-Roman origin, passed down through the centuries to the present day. Apicius, the famed gastronome of ancient Rome, included it in his precious De Re Coquinaria. And today, thanks to those who lovingly preserve its legacy, this dish lives on at our tables, bringing a touch of refined sweetness. One such guardian is our Cesarina Francesca from Civitavecchia:

“Those who know me well already know: before becoming a Cesarina, I worked as head cook in a convent. One day, a nun I was very close to taught me how to make this pudding. She told me, ‘Just milk, honey, and eggs. That’s all.’ No written measurements, no notes. Just watchful eyes and skilled hands”.

Cesarina Francesca from Civitavecchia

Since then, that “nun’s pudding,” as Francesca affectionately calls it, has graced her table, bringing back warm memories of a bygone time. She prepares it in small individual bowls, following that ancient and simple recipe, sometimes adding a bit of lemon zest, a pinch of pepper, or a sprinkle of cinnamon.

So, let’s put on our aprons and discover how to bring tiropatina—this ancient pudding made from milk, honey, and eggs—back to our tables!

Milk and Honey Pudding (Tiropatina)

An ancient sweet of Greco-Roman origin, simple and delicious

DifficultyEasy

Preparation time10m

Cooking time20m

€

CostLow

Ingredients

500 ml whole milk
2 whole eggs
100 g wildflower honey
Grated zest of an untreated lemon
A pinch of black pepper (optional)
Cinnamon or vanilla (optional)

Method

Pour the milk into a small saucepan along with the grated lemon zest. Turn the heat to low and warm gently without bringing to a boil. If you like, add a pinch of cinnamon or black pepper.
In a bowl, beat the eggs with the honey until you get a smooth, fluid cream. You can use a hand whisk or a fork—just a few minutes will do.
Remove the milk from the heat and slowly pour it into the egg and honey mixture, stirring constantly to avoid cooking the eggs. For a smoother texture, you can strain everything through a sieve.
Pour the mixture into individual ceramic ramekins. Place them in a deep baking dish and fill the dish with hot water up to halfway up the sides of the ramekins for a bain-marie.
Bake in a static oven at 160°C (320°F) for about 25 minutes, until set but still slightly wobbly in the center (always do the toothpick test—it should come out clean).
Let cool at room temperature, then transfer to the fridge for at least 2 hours.
Serve directly in the ramekins or unmolded onto a small plate. You can add a drizzle of honey, a light dusting of cinnamon or pepper before serving.