Gina’s Crème Caramel (Latte alla Portoghese)

Gina Fabbri, Ida Pellegrini’s mother, immigrated from Tuscany to Half Moon Bay, California in 1919 to marry Alemanno Martelli.  In this California seaside farming community, Gina began what would become a lifelong love of cooking for--and with--family and friends. This special dessert has been a Pellegrini Family tradition for more than eighty years.

6 eggs
1 quart milk
6 tablespoons sugar
1 teaspoon vanilla
1 shot whiskey
1 lemon peel
6-8 crumbled macaroons (optional)
8 tablespoons sugar to caramelize pan
1 pan 8 inches wide, 3 inches high

Caramelize 8 tablespoons sugar in pan over low flame.  Coat all sides of pan.  Once pan is coated, set aside.

Beat all remaining ingredients together and crumble macaroons into liquid.  Pour in sugared pan.  Place this pan in a larger pan filled with water (Bagno Maria).  Cook in oven about 1 hour at 350 degrees until firm.  (Test with toothpick.  If it comes out clean, custard is cooked).  Be sure that the water boils gently.  Do not let boiling water spill into mixture.  Remove custard pan from oven when cooked, let cool, then refrigerate.

When ready to serve, loosen sides with a knife and flip custard into a deep dish.  Cut in pie shaped slices; pour a tablespoon of the liquefied caramelized sugar over the top.  Delicious plain, or may be served with a dollop of whipping cream or some sliced berries.