A must-have on the festive dessert menu, this almond pudding cannot be missing from your table. The flan indicated in the recipe tips is also wonderful! Try it!
Ingredients
- 500 ml of milk
- 500 ml fresh cream
- 160 grams of skinless almonds
- 2 envelopes of colorless powdered gelatin
- 1 cup (tea) sugar
- 6 excited
Preparation Mode
- Grease a refractory dish suitable for pudding with oil and set aside.
- Hydrate and dissolve the gelatin according to the package instructions. Book.
- Using a mixer, beat the egg yolks with the sugar until doubled in volume.
- Continue beating and add the milk in a stream.
- Cook over low heat, stirring constantly, until it thickens without letting it boil.
- Remove, let cool and mix in the reserved gelatin.
- In a blender, beat the almonds and mix with the cream.
- Using a mixer, beat the cream until it reaches a whipped cream consistency and gently mix it into the pudding.
- Place in the reserved refractory and refrigerate for at least 4 hours or until firm.
- Unmold and decorate as desired.
Mom Tips
Two envelopes of gelatin = 24 grams.
You can replace the almonds with hazelnuts, peanuts or walnuts.
If you prefer, you can make it separately, a sugar syrup with almonds to spread over the pudding once it has cooled.
Approximate yield of 12 servings.
Also check out the yogurt and panettone flan recipe.
Source: https://www.receitasdemae.com.br/receitas/pudim-de-amendoas/
