Latte alla Portoghese

Instructions

1. Heat the milk and vanilla bean in a small saucepan over medium heat. Before it simmers, reduce the heat to low to ensure a gentle simmer – taking care to avoid it overflowing. Gently simmer on low for 10 minutes, then remove from the heat and strain into a jug with a fine mesh sieve.
   
2. Place 70 g (⅓ cup) of the sugar in a second small saucepan with 1 tbsp water. Bring to a simmer over low heat and watch the syrup carefully, until it turns amber, swirling occasionally to melt the sugar.
   
3. Remove from the heat and pour immediately into an oval 1 litre baking dish (see Note) and swirl to coat the base. Place into a larger baking dish and set aside.
   
4. Preheat the oven to 160°C. Bring a kettle of water to the boil. In a medium bowl, gently whisk the eggs, yolks and remaining sugar in a bowl – avoid overbeating as you don’t want the mixture to be too frothy.
   
5. When the milk has cooled to the temperature of a warm bath, gradually add to the egg mixture and whisk gently to combine. Pour it carefully into the prepared baking dish over the caramel.
   
6. Fill the larger tray with the boiling water, so it comes halfway up the sides of the custard dish, then bake for 45 minutes, or until the custard is set and the top and edges are lightly browned.
   
7. Allow to cool slightly for 5-10 minutes, then use a sharp knife to run around the edge of the dish.
   
8. Run a knife around the edge of the dish, then place a serving plate (ideally one with a lip to catch the caramel) over the top and, with two hands, flip everything over in one swift, confident movement. Cut the latte alla Portoghese into slices and spoon over some extra caramel to serve.

• This recipe comes Emiko’s Italian cookbook Torta della Nonna. You can substitute the vanilla bean with lemon peel or a teaspoon of ground coffee for variation. Vary the baking dish as you like, keeping in mind larger dishes will create a shorter custard in height, however this can be baked in cake tins (not springform), various baking trays or individually baked in ramekins – just ensure you adjust the cook time to suit the method you choose.