desserts sardinian

Sa Timballa

Sardinian milk flan made with whole milk, eggs, sugar, lemon peel, and a light caramel, baked gently in a water bath.

Vegetarian Gluten-Free Nut-Free
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Prep 25 min
Cook 1h
Total 1h 25m
Servings 10
Difficulty Medium

Ingredients

Custard

Caramel

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Instructions

  1. Heat the oven to 180 C and set a kettle of water to boil for the water bath.

  2. Warm the milk with the lemon peel. As soon as it reaches a simmer, turn off the heat and let it stand briefly.

  3. Beat the eggs with 150 g sugar until the mixture is light and foamy.

  4. Remove the lemon peel and slowly whisk the warm milk into the eggs.

  5. Put 100 g sugar, the water, and a few drops of lemon juice in a ring mold. Heat gently until golden, then turn the mold to coat it.

  6. Pour in the custard. Set the mold in a larger roasting dish and add hot water halfway up the mold.

  7. Bake for about 1 hour, until set but still tender in the center.

  8. Cool to room temperature, then chill for at least 3 hours before unmolding.

Storage & Meal Prep

Chill for at least 3 hours before serving. Keep refrigerated for up to 4 days.

Variations

  • Without Caramel: You can leave out the caramel for a plainer older-style version.
  • With Coffee: Infuse the milk with a little coffee for one of the common modern variations.
  • With Mirto: Add a small spoon of mirto to the custard for a Sardinian after-dinner version.

FAQ

Is sa timballa the same as creme caramel?

It is close in structure, but the Sardinian version is usually framed around fresh milk, eggs, lemon, and a ring mold.

Why cook it in a water bath?

The water bath moderates the oven heat so the custard sets without becoming grainy.

When should I unmold it?

Only after it has chilled fully, otherwise the flan can split.

Interactive Nutrition Map

10 Servings

Customize Ingredients

Dairy
Whole Milk
240 g
Eggs
Egg (Large, Whole, Raw)
500 g
Herbs & Spices
Lemon Zest
2 g
Lemon Juice (Fresh)
5 g
Sweeteners
White Sugar
150 g
White Sugar
100 g

Per Serving

183kcalCalories
7gProtein
27gCarbs
6gFat
0gFiber
Sodium
82mg4% DV
Potassium
104mg2% DV
Calcium
55mg4% DV
Iron
0.9mg5% DV
Magnesium
8mg2% DV
Vitamin C*
0mg0% DV
Vitamin A
91µg10% DV
Vitamin K
0.2µg0% DV
Folate
25µg6% DV
Whole Milk
Egg (Large, Whole, Raw)
White Sugar
Lemon Zest
White Sugar
Lemon Juice (Fresh)
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Sa Timballa belongs on the Sardinian home table. I build it around milk, large eggs, and white sugar.

I heat the oven to 180 C and set a kettle of water to boil for the water bath. I warm the milk with the lemon peel. As soon as it reaches a simmer, I turn off the heat and let it stand briefly.

I bake for about 1 hour, until set but still tender in the center. I cool to room temperature, then chill for at least 3 hours before unmolding.

Part of: The Sardinian Kitchen

Related: Sardinian Ingredients Guide | Sardinian Table: Real Meals