Ingredients

  • 3 glasses milk
  • 12egg yolks
  • ½ glass sweet almonds
  • 10–20 bitter almonds
  • ½ glass sugar
  • syrup or ingredients for sauce

Method

Peel 6–8 bitter almonds and ½ glass sweet almonds, pound the nuts, and dilute with 3 glasses whole milk. Strain, squeeze out, and sprinkle with sugar. Beat 12 egg yolks, mix with the almond milk, and strain through a sieve into a mold or bowl. Set the bowl in a pan of boiling water on top of the stove and immediately lower the flame to prevent the water from boiling further. When the milk is thick enough to cut with a knife, quickly remove the mold from the water and set it in a cold place, preferably overnight. To serve, turn out onto a platter and pour on syrup, vanilla, or chocolate sauce.

Use the leftover egg whites the next day for a soufflé or meringues. ¼ glass of bitter almonds may be substituted for the sweet almonds.

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