Lattaiolo (Milk Custard)

I find cream and custard desserts impossible to resist for their gentle flavor and silky texture. This one, known both as lattaiolo and latteruolo, is my new crush, even though it is actually quite old. Some references date it to the 1600s and claim it is Tuscan in origin. A version appears in Pellegrino Artusi’s book, La Scienza in Cucina e l’Arte di M…