Piacenza: Latte in piedi is made to say good bye to the winter
The city of Piacenza, by the Po river, is known for its fine food and wine culture. Latte in piedi or standing milk was prepared over Easter and other Spring holidays, when there is an abundance of eggs in the countryside. The standing milk is found everywhere in Emilia Romagna, but above all in the Piacenza area. Difficulty level: medium. Satisfaction? Top.
Ingredients (4/5 servings)
500 g of fresh whole milk, 4 organic eggs, 80 g of sugar.
For the caramel: 400 g sugar, 200 ml water.
In a bowl, whip the eggs and sugar properly for three to four minutes. Meanwhile bring the milk to a boil in a saucepan. Remove the milk from the heat and let it cool down. When it has cooled down add into the bowl with the egg cream. Now prepare the caramel with water and sugar in this way: in a fairly large pan with a thick base, gently heat 400 gr of sugar over a low heat. In another saucepan, boil 200 ml of water. It is important to boil the water, because if you mix it cold with caramel, the latter, instead of mixing with it, would solidify.
When the sugar has caramelized reaching the typical brown color, add the boiling water directly to the pan and stir quickly. Remove the caramel sauce from the heat, stir briefly and let cool. In any case leave it soft.
Turn on the oven at 180 degrees; take a ceramic bowl and put the caramel on the bottom. Then add the previously prepared mixture. Put the bowl in a larger bowl full of water until 3/4 of the height. Bake your cake in this water bath. Let it cook for about 50 minutes. Check the cooking with a toothpick.
Let it cool completely before turning it upside down on a serving plate.