Hazelnut Pudding
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 7 dl milk
- 6 eggs
- 200 g shelled hazelnuts
- 180 g sugar
- 150 g ladyfingers (savoiardi)
- 20 g butter
- vanilla
Instructions
- Peel and dry the hazelnuts and pound them fine with the sugar.
- 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.
- Cool, add yolks then beaten whites, pour into a buttered crumb-dusted mold, and bake; serve cold.