Milk flan
Description
Milk flan, also known as Timballa’e latte, is a traditional Sardinian dessert that is similar to crème caramel.
It can be flavoured according to taste using lemon, coffee or vanilla. Since it requires cooking in a bain-marie, it is quite a time-consuming recipe. The result is certainly worth it, though!
Our version is lemon-flavoured (the most common), and we use lactose-free high digestibility milk.
Ingredients
to recalculate the ingredient amounts
For the flan
- Fresh milk 1000 ml
- Sugar 120 g
- Eggs 5
- Rhum 15 ml
- Zest of 1 lemon 1
For the caramel
- Sugar 100 g
Instructions
Tips
- 1 Start by boiling one litre of lactose-free high digestibility milk with 5 tablespoons of sugar and the zest of one lemon. Leave it on the hob until it starts to boil, then turn it off and leave it to rest so that the milk can absorb the aroma of the lemon.
- 2 Pour 4 tablespoons of sugar into a 2 litre pudding mould, and place this on the hob. Let it cook until the sugar caramelises, making sure that it does not darken excessively, as this will lead to a bitter taste. Once the sugar has melted, tip and rotate the mould so that it is uniformly distributed.
- 3 Next, beat the eggs with the remaining sugar and half a teaspoon of rum. Remove the lemon zest from the hot milk and pour the latter onto the eggs. Pour the mixture into the pudding mould.
- 4 Take a container big enough for the mould and fill it halfway with hot water. Place the pudding in the container and put it in the pre-heated oven at 180° for 1 hour, ensuring that the water does not boil: if necessary, add some cold water.
- 5 After 1 hour, remove everything from the oven and leave it to cool. Remove the mould from the bain-marie and place it in the fridge. When the pudding is sufficiently cold, tip it onto a plate and serve.
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Variations
If you don’t like the taste of rum, you can flavor your flan with two tablespoons of Marsala or another liqueur of your choice. For a richer flavor, you can alternatively add a few tablespoons of coffee or vanilla extract to the mixture instead of the liqueur.
For an irresistible touch, garnish with lemon zest or coffee liqueur and serve the milk flans with crunchy yogurt cookies.
Did You Know?
Milk flan is a dessert that looks very similar to crème caramel, but has a more delicate flavor and a different texture.
Loved by both adults and children, it’s the perfect choice for those who want to serve a dessert made with wholesome ingredients that come together in harmony to create a well-balanced spoon dessert with a unique sweetness.
Perfect as a dessert after a meal or a delicious afternoon treat, milk flan is one of many sweets made from a simple mixture of milk and eggs. These two basic ingredients are commonly used in the preparation of many custards, such as crema catalana or crema gallurese.
You can choose to make the flan in individual ramekins or jars. Once the baking time has passed, always perform the toothpick test before removing the milk flans from the hot oven. Insert a wooden stick into the flans—if it comes out dry, they’re ready; if it comes out sticky, continue baking for another five minutes.
Once out of the oven, let them cool completely at room temperature, then place them in the refrigerator. When they are cold and firm, turn them out onto individual plates, making sure to pour out all the melted caramel from the bottom of each ramekin.
The Arborea menus
With our menus, we bring Sardinia to the table, dish by dish.
Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
