La Barattina
Ingredients and quantities

Quantities for 4 people:

  • 1l fresh cream
  • 4 eggs
  • 100g sugar
  • 100g almond biscuits
  • 20g sugar for the caramel
Accompanying wines:
Romagna DOCG Albana Passito

Traditional caramel pudding

Type of recipe: Desserts

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Preparation method:

Whisk together the eggs and sugar, then add the crushed biscuits and cream. In the meantime, caramelize 20g sugar and pour a little into the base of individual aluminium moulds. Pour the mixture into the moulds and cook in the oven in a bain-marie for 45 minutes at 100° C.

Once cooked, chill in the fridge for 1 hour. Turn the puddings out onto dishes and serve.

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