4 egg yolks
1/2 cup sugar
1 1/2 cups milk
1 tablespoon flour (optional)
Zest of 1 lemon
1/2 cup roasted ground almonds

Chopped roasted almonds for decoration
Grated chocolate for decoration

Add the grated lemon zest to the milk and heat it up.

Meanwhile with an electric mixer cream the egg yolks and sugar (about 10 minutes)

Put the heat very low, and then add the creamed egg yolk mixture to the milk (A double boiler can be used.)

Cook on low heat for 8 to 10 minutes or until the mixture thickens (The mixture is not expected to get very thick -- just a little.).

When the mixture is thickened, add the roasted ground almonds.

Place the mixture in individual pudding dishes and cool for at least six hours before serving.

Decorate the pudding with chopped roasted almonds and/or grated chocolate.

Italian pudding has as many variations as it has names. You can find almond pudding listed as "rosada con le mandorle", "le tazzine", "tartara dolce" and other names as well. Some recipes use cream as a base, others use milk and some even use water. The only common ingredients all the recipes for Italian-style almond pudding have are: almonds, egg yolks, sugar and lemon zest. The majority of recipes don't include any flour to thicken the mixture as this pudding is supposed to be rather thin. Many recipes for almond pudding include almond extract, but not all. Some food historians believe this recipe was brought to Northern Italy by the Portuguese. For those who like puddings this recipe might be pleasing. For those who don't like puddings this is one dish to avoid as it is difficult to do well. Photo: Mary Melfi.

Back to main list