Almond Pudding

Ingredients

• 225 g sugar
• 300 ml milk
• 200 ml heavy cream
• 100 g almonds (peeled and finely ground)
• 6 Eggs

Instructions

1. 1.

   Preheat the oven to 180°C. In a saucepan melt 175 g of sugar with 1 tablespoon water over medium heat while stirring until a light brown caramel forms. Pour the caramel into a baking dish or ring mold and swirl the dish so that the bottom and as much of the walls as possible are coated.

2. 2.

   Heat milk and cream in a small pot. Add the remaining sugar and stir over low heat until completely dissolved. Remove from heat and stir in the almonds.

3. 3.

   Whisk eggs in a bowl and add 4 tablespoons of the almond milk mixture. Then whisk the egg mixture thoroughly into the almond milk with a whisk. Pour the mixture into the prepared baking dish.

4. 4.

   Place the dish in the oven’s fat pan (center) and pour about 3 cm of boiling water into the fat pan. Cook the pudding in the hot water bath for about 40 minutes. If the surface darkens too much, cover with foil.

5. 5.

   Remove the dish from the water bath and let the pudding cool very well. For about 3 hours, preferably overnight, place it in the refrigerator. Then use a sharp knife to loosen the pudding from the rim of the mold (you may briefly dip the mold in hot water). Transfer the pudding onto a plate and serve.