Servings:
6
Prep time:
30
Cooking time:
70
INGREDIENTS
- - 100g almonds
- - 750ml milk
- - 220g sugar
- - 100g spelt sponge fingers
- - ½ vanilla bean
- - 4 eggs
- - 100g whipped cream
- - flaked almonds
- - cinnamon powder
INSTRUCTIONS
- Thinly blend the almonds with the milk to obtain a creamy and consistent batter
- Pour the milk in a casserole, combine 120g sugar, the crushed and powdered sponge fingers, the vanilla and the minced almonds. Boil it extremely slowly in a low heat for 10 minutes.
- In a bowl, whisk the eggs and gradually add the filtered milk, keep whipping and let it sit for a few minutes.
- With the remaining sugar and a few drops of water, prepare some caramel to pour in the pudding mould, both at the bottom and to the side.
- Fill the caramelized mould with the custard and bake it, on a double boiler, for 45 minutes at 180°C.
- Remove it from the heat, let it cool down and store it in the fridge for 2 hours before serving.
