Hazelnut Pudding

Ingredients

• dl milk
• eggs
• g shelled hazelnuts
• g sugar
• g ladyfingers (savoiardi)
• g butter
• vanilla

Instructions

1. Peel and dry the hazelnuts and pound them fine with the sugar.
2. Boil the milk with the crumbled ladyfingers for five minutes with the butter, sieve, and return to heat with the hazelnuts to dissolve the sugar.
3. Cool, add yolks then beaten whites, pour into a buttered crumb-dusted mold, and bake; serve cold.