CookEat Recipe
Toasted Almond and Savoiardi Pudding
A cold custard pudding of finely ground toasted almonds and sieved savoiardi, with a thin caramel coating.
Method
Steps
Step 1
Gather the ingredients: 800 ml whole milk; 150 g caster sugar: 100 g for the pudding and 50 g for the caramel; 60 g savoiardi biscuits; 60 g sweet almonds, blanched; 3 eggs.
Step 2
Toast the blanched almonds in a dry heavy skillet over moderate heat, stirring until evenly golden and fragrant without scorching. Cool completely and grind as finely as possible. No vanilla, lemon or other aroma is added to the main pudding.
Step 3
Put the milk, 100 g pudding sugar, crumbled savoiardi and ground toasted almonds in a saucepan. Heat while stirring, then simmer gently for about 5–10 minutes until the biscuits soften. Press through a sieve, working through the softened solids, and cool promptly until no longer hot. Beat the whole eggs lightly and mix into the cooled mixture; do not whip whites separately.
Step 4
Heat the oven to 150°C. Melt the reserved 50 g sugar in a small heavy pan until golden amber and pour carefully into a smooth heatproof pudding mould of about 1.2 litres. Tilt to coat the bottom with a thin layer and let harden. Pour in the pudding mixture.
Step 5
Stand the mould in a deep roasting tin with hot water halfway up its sides. Bake for about 55–70 minutes until gently set and at least 74°C in the centre. Remove carefully from the bath, cool promptly and refrigerate at 4°C or colder within 2 hours. Chill at least 3 hours until firm. Loosen the edge and invert onto a rimmed plate so the caramel runs over the naturally grey-beige pudding. Serve cold; use within 2–3 days.
Step 6
For the optional whipped-cream covering, whip 200 g cold whipping cream to soft peaks and spread over the cold unmoulded pudding just before serving. Alternatively make a cooked custard covering with 250 ml milk, 60 g caster sugar, 30 g wheat starch, 2 extra egg yolks and 1/2 teaspoon vanilla extract: whisk yolks, sugar and starch together, gradually add milk, then cook while stirring until thick and gently bubbling, at least 74°C, and continue for 1 minute. Stir in vanilla, spread in a shallow bowl, cool promptly and refrigerate within 2 hours. Spread the cold custard over the cold pudding and decorate with about 10 g small edible coloured sugar confections. These are two separate optional coverings, not additions to the plain main version. Keep either covered version refrigerated until serving and use within 2 days.
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