Almond Pudding

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

The Portuguese Jews brought this pudding to Livorno. It is reminiscent of Portuguese sweet egg custards such as ovos moles (soft eggs), but with almonds added at the end as if making toucinho do ceu (bacon from heaven). In Portugal, the pudding is used as a filling for pastries or spooned over cakes. It never sets up, but is meant to have a soft texture. It is also very, very rich and should be put into tiny ramekins or pots for pot de crème, if you have them. (The name tells