Spanish Milk in Chicchere

Latte alla Spagnola in Chicchere

Traditional sweet cream made with egg yolks, milk, sugar and cinnamon, served cold in chiacchiere.

8 servings

Easy

Spanish Milk in Chicchere is a creamy dessert designed for a sweet and fragrant end to a meal. The base combines the softness of the egg yolks with the aromatic character of cinnamon, while the milk makes the preparation fluid and velvety before cooking. The perfect result is a smooth cream, thickened but not firm, best enjoyed cold directly in the chicchere. The technique requires special attention to heat: the mixture must condense slowly without boiling, so that the egg component remains uniform and does not separate. The cinnamon and grated lemon zest finish adds a distinct aroma and completes the contrast between the sweetness of the sugar and the spicy note.

Instructions

Voice reading

6 steps · natural Italian voice

Whisk egg yolks and sugar

Separate the ten egg yolks and collect them in a bowl. Add eight tablespoons of refined sugar and mix. the mixture with a wooden spoon until you get a smooth, lighter cream. Add the ground cinnamon and mix well, so the spice is evenly distributed throughout the base.

Add the milk

Pour the liter of milk into the mixture of egg yolks, sugar, and cinnamon. Stir thoroughly until the mixture is uniform, with no streaks of yolk or sugar settling on the bottom. Continue stirring gradually until the liquid is completely incorporated into the egg base.

Transfer to saucepan

Pour the mixture into a saucepan and bring it on the heat. Keep the flame low and stir continuously with the wooden spoon, focusing on the bottom and sides to prevent the cream from sticking. Cooking should continue without reaching a boil.

Thicken the cream

Continue stirring as the mixture heats. Avoid letting the milk boil and continue stirring until the cream is thick, smooth, and thicker than the initial mixture. When the spoon reaches a creamy consistency and no bubbles appear, stop cooking.

Pour into the cups

Divide the still-warm cream into the cups, carefully pouring it into even portions. Level the surface if necessary and let it cool completely to room temperature. The dessert should be cold and firm, but still soft and creamy when spooned.

Complete and serve

Once the cream has cooled, sprinkle it with more ground cinnamon. Top each cup with a grated lemon zest, using only the fragrant outer layer. Serve immediately, preserving the distinctive cinnamon aroma and smooth texture of the cream.

Chef's Tips

Cook the cream over low heat stirring constantly: avoid boiling, so the egg yolks thicken without breaking and the mixture remains smooth.