Portuguese Milk

Name: Portuguese Milk
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 8
Ingredients: Whole milk 2 cups; Sugar ½ cup; Eggs (approximately 4) 8.5 oz; Egg yolks (about 2) 2 tbsp; Vanilla bean 1; Sugar ¼ cup; Water 2 tbsp

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174

Calories per serving

Energy Kcal 174
Carbohydrates g 23.8
of which sugars g 23.8
Protein g 6.4
Fats g 5.9
of which saturated fat g 3.03
Cholesterol mg 168
Sodium mg 72

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 1 h 25 min
Serving: 8
Cost: Low
Note + cooling time in the refrigerator (at least 1 h)

PRESENTATION

Latte alla portoghese takes me right back to those old-fashioned Sunday lunches when dessert felt really special. This classic flan is a favorite across Italy, and you know what? It's known for using only milk—no cream—so every bite is delicate, creamy, and not too heavy. It’s often compared to crème caramel, but the Italian version is way smoother. Always made in a big mold, not those little cups. Really. The best part? That thin layer of golden caramel on top gives just the right amount of sweetness with a hint of bitterness to balance the moist custard underneath. Simple yet packed with vanilla and that classic caramel touch Italians love. Pellegrino Artusi even wrote about it, which shows its place in Italian food history.

And listen, up north, some folks swap vanilla for lemon zest or a bit of orange, but the most classic style keeps it pure and straightforward. Families add their own twists, but the heart of this traditional Italian dessert is always the super smooth baked custard and homemade caramel. You might see similar desserts like crema catalana in Spain, but honestly, nothing beats a well-made latte alla portoghese. Around the holidays, this is often the go-to caramel dessert. And it pairs with any meal, no question. Italian gatherings aren’t complete without a big, tender slice to finish things off. Curious about other old-school sweets? Trying this Italian flan is a fun way to taste real tradition—it brings everyone to the table and keeps them coming back for more. It is not just a dish; it's a really really good journey into Italian culinary heritage. Offers a warm wave of flavors. Makes any occasion feel special. Whether you're new to it or revisiting a favorite, latte alla portoghese is sure to charm with its simplicity and elegance, for sure.

INGREDIENTS

174

Calories per serving

For a mold with an upper diameter of 8 inches, lower diameter 6 inches, height 3 inches: Whole milk 2 cups (500 g); Sugar ½ cup (100 g); Eggs 8.5 oz (340 g) - (approximately 4); Egg yolks 2 tbsp (30 g) - (about 2); Vanilla bean 1

For the caramel: Sugar ¼ cup (60 g); Water 2 tbsp (30 g)

Preparation

How to prepare Portuguese Milk

To prepare Portuguese milk, first pour the milk into a saucepan and add the vanilla bean, which you have previously split lengthwise 1. Bring to a simmer over low heat. In the meantime, place the eggs, yolks, and sugar in a large bowl 2 and mix everything with a hand whisk 3.

When the milk is hot, remove the vanilla bean 4 and add it to the egg mixture 5, stirring well with the whisk 6. Set the mixture aside and prepare the caramel.

Pour the water into a saucepan 7, add the sugar 8, and place on medium heat until it reaches a nice amber color 9.

At this point, pour the hot caramel into a ring mold with an upper diameter of 8 inches, lower diameter of 6 inches, and a height of 3 inches 10. Let it cool for a couple of minutes, then add the egg mixture 11. Place the mold inside a high-edged baking pan that you will fill with a few inches of water, and bake in a preheated static oven at 320°F for about 75 minutes 12.

After the cooking time is up 13, take the Portuguese milk out of the oven and let it cool down, then put it in the refrigerator for at least an hour. Once chilled, carefully unmold it by turning the mold upside down onto a serving plate 14. Your Portuguese milk is ready to be served 15!

Storage

Portuguese milk can be stored in the refrigerator for up to 3 days in an airtight container.

Freezing is not recommended.

Tip

To easily unmold Portuguese milk, you can use a few tricks: for example, you can briefly dip the mold in a pot of hot water or warm it by quickly passing a flame over the mold with a blowtorch; this will also prevent the caramel from sticking to the bottom.

You can further flavor your Portuguese milk by adding lemon zest to the milk, which should be removed along with the vanilla bean later.

For the translation of some texts, artificial intelligence tools may have been used.