From melodie Jelu's kitchen in France.

Originally published on Cookpad France as Lattaiolo toscano, with US measurements.

Tuscan Lattaiolo

Name: Tuscan Lattaiolo
Total time: 2700 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 2 1/2 cups unsweetened evaporated milk (600 ml); 1 teaspoon ground cinnamon; Zest of 1 lemon; 2/3 cup homemade vanilla sugar (125 g); 1/3 cup all-purpose flour (50 g); 4 eggs

melodie Jelu @melodiejelu

This is a traditional Italian recipe made with basic ingredients. This custard is incredibly light.

melodie Jelu @melodiejelu

This is a traditional Italian recipe made with basic ingredients. This custard is incredibly light.

Saved

Ingredients

45 min

Serves 8 servings

2 1/2 cupsunsweetened evaporated milk (600 ml)
1 teaspoonground cinnamon
Zest of 1 lemon
2/3 cuphomemade vanilla sugar (125 g)
1/3 cupall-purpose flour (50 g)
4eggs

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Steps

45 min

1

Beat the egg whites until stiff peaks form.
2

In a separate bowl, mix the egg yolks with the sugar, cinnamon, and lemon zest. Then add the flour and mix vigorously.
3

Add half of the milk and mix. Then add the remaining milk and mix again.
4

Gently fold in the beaten egg whites. Pour the mixture into a buttered and floured baking dish.
5

Bake for 45 minutes at 340°F (170°C). Let cool for 1 hour, then refrigerate for 4 hours before serving.