Baked Hazelnut Custard With Ladyfingers

Ingredients

• 1 lb hazelnuts
• ¾ lb sugar
• 1 quart milk
• 2/3 lb ladyfingers or macaroons, crumbled
• 1 tbsp butter
• 6 eggs
• Butter and fine bread crumbs for greasing mold

Method

1. 1 Shell hazelnuts in warm water, dry thoroughly, then grind finely with the sugar.
2. 2 Bring milk to a boil, add crumbled ladyfingers and butter; boil for 5 minutes.
3. 3 Rub the milk mixture through a sieve, return to heat with ground nuts to dissolve sugar, then cool.
4. 4 Stir in egg yolks, then gently fold in beaten egg whites.
5. 5 Pour into a buttered, bread-crumb-dusted mold (do not fill completely). Bake and serve cold.