Latte alla Portoghese
Easy
Serves 6 people
- 600 g of whole milk
- 8 yolks
- 1 vanilla bean
- 120 g of granulated sugar
- 200 g of brown sugar to caramelize
Method
In a mixer bowl beat the egg yolks with the sugar until they are frothy.
Cut the vanilla lengthwise and scrape out the seeds.
In a saucepan, heat the milk with the seeds and the vanilla bean. When it is hot, not boiling, remove from heat.
Allow to infuse.
When the milk has cooled, remove the vanilla bean from the milk.
Pour the infused milk over the egg and sugar mixture.
Mix well. Pour the contents into a baking dish and cook in a bain-marie covered in a hot oven at 140° C static oven, or 120° C ventilated, for one hour or until it is solid enough.
The oven dish must be immersed in hot water up until the halfway point.
After 1 hour, if the cream has reached a good consistency, remove the lid from the baking dish and cook for another 10-15 minutes uncovered to give it a nice amber color.
Remove from oven. Leave it to cool, and then refrigerate.
Bring to room temperature before serving and sprinkle the surface with abundant brown sugar then using a culinary torch caramelise the sugar or caramelise the sugar under the oven grill.
