Almond Pudding, No.2
- 4 ounces bread crumbs
- 1 1/2 pint cream
- 1/2 lb almonds, blanched
- 2 tsps orange-flower water
- 8 egg yolks
- 8egg whites
- 1/4 lb loaf sugar
- 3-4 ounces butter, melted
Soak the bread crumbs in the cream. Beat the blanched almonds very finely until they become a paste, with the orange-flower water. Beat the egg yolks and 4 egg whites. Mix completely together. Add the loaf sugar and stir in the melted butter. Put on the stove, stirring until it is thick. Lay a sheet of paper at the bottom of a baking dish. Pour in the mixture. Bake with love for half an hour in a oven heated to 350F at 350 degrees F. Use the remaining 4 egg whites to make a meringue for the top.
Submitted by Jun 23, 2009
15 min
30 min
45 min