Line the molds with the panettone and press it carefully into the edges to make it stick to them. Meanwhile, heat the milk together with the vanilla pod. Turn off the heat and leave the milk for a while to infuse it with the vanilla flavor, and then remove the vanilla pod. Beat the eggs and sugar using an electric whisk and pour the egg mixture carefully into the vanilla-flavored milk. Stir well. Use a small ladle to pour the liquid into the molds lined with panettone, and fill the molds up to the top. Cook in a pre-heated oven at 170°C for 20-25 minutes, or until the custard has thickened. Leave to cool, turn out the molds and serve with a dusting of icing sugar and a scoop of your favorite flavored gelato. The contrast between hot and cold and the different textures on the inside and outside of the puddings make this dessert really special, together with the mouth-watering taste of the Loison panettone.
Recipe by ARIA