Ingredients
1 pint milk
2 ozs almonds
2 slices of bread with crust removed soaked in milk and squeezed dry
4 to 5 ozs. Castor sugar, depending on personal taste
6 whole eggs and two extra yolks
A little candied citron
Butter for greasing a souffle dish
Directions
"Blanch the almonds in boiling water and remove the skins, then in a mortar pound them to a paste, uniting them with the soaked and squeezed bread.
Meanwhile heat the milk in a double boiler, with the sugar added; when the milk reaches boiling point, add the paste of almonds and bread, little by little, and cook a few minutes longer, stirring so that it does not stick to the bottom of the pan.
Remove from the fire and slowly add the beaten eggs and extra yolks, mixing well. Meanwhile, greased your souffle dish, and pour in the milk mixture, and cook for an hour in an oven that is not too fierce (the heat you use for rice pudding should be right for this).
Serve hot, and if you wish to make it even more luxurious, prepare a zabaglione, and serve at the same time."
Notes
This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |
