Ladyfinger And Toasted Almond Pudding

Ingredients

• 1 quart milk
• 3.5 ounces sugar
• 2 ounces sweet almonds
• 2 ounces ladyfinger biscuits
• 3 eggs

Method

1. 1 Skin the almonds in warm water, toast them, and grind them very fine.
2. 2 Break the ladyfingers into pieces and boil them with the sugar and milk for 30 minutes, stirring constantly.
3. 3 Rub the hot mixture through a sieve to remove lumps.
4. 4 Stir in the ground almonds and let the mixture cool completely.
5. 5 Whisk in the beaten eggs and pour the mixture into a mold lined with liquefied sugar.
6. 6 Place the covered mold in a kettle of boiling water and cook in a double boiler until set.
7. 7 Cool the pudding and refrigerate before serving.