Ingredients (for 10 people):

1 lt milk,
2 eggs,
6 yolks,
180 gr sugar,
1 small ladle of water.

Preparation (easy):
Pour the milk in a small casserole, add 100 gr sugar and let it boil for about 30 minutes, then remove from the heat. In the meantime, melt the sugar left in the other casserole on the heat. When completely melt, pour a thin layer of sugar all over the bottom of the mould and allow the remaining sugar to caramelise. When the sugar becomes brown, pour some water in the casserole and stir constantly until the liquid is thick. Place the large casserole filled with water on the heat. Beat slightly the whites and the yolks in the tureen, add the milk and the caramelised sugar syrup. Mix all the ingredients and pour the paste in the mould. Cook it in a bain-marie in the large casserole, put in the oven (pre-heated to 180°C) and bake for 45 minutes. You can also pierce a stick in the paste. Remove from the oven when the stick is clean and dry and the surface of the milk is brown. Let it cool down and refrigerate at least a couple of hours before pouring it on a plate and serve.

Recommended matches: Stuffed meat roll, stew in a milk sauce, filled courgettes.

Matching wine: Semidolce Albana di Romagna.

Utensils:

2 small casseroles, smooth mould, wooden spoon, tureen, wire whisk, large casserole, wooden stick, large dish.