Almond Pudding

Chef Frida Johansson

October 17, 2012

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Almond Pudding

Recipe is from chef Frida Johansson of the Embassy of Sweden in Washington, D.C.

Butter and sugar for preparing ramekins

7 dl (about 3 cups) whole milk

1 dl (a little less than 1/2 cup) heavy whipping cream

11/2 dl (about 3/4 cup) semolina flour

11/2 dl (about 3/4 cup) almond flour

10 grams (2 tsps.) butter

1 tbl. raw sugar

1 pinch salt

1 tsp. vanilla sugar

3 tbls. amaretto

2 eggs

Powdered sugar

1. Preheat oven to 200 degrees C (392 degrees F). Butter and sugar ramekins.

2. Bring milk and cream to a boil. Whisk in semolina, almond flour, raw sugar and salt. Boil mixture, stirring constantly, about 5 minutes, until it becomes a thick paste.

3. Let cool slightly; add vanilla sugar, amaretto and eggs one at a time. Whisk well.

4. Transfer mixture to buttered ramekins and bake 30 minutes. Cool slightly. Sift powdered sugar on top to serve.