240 g sugar 8 eggs
a liter of milk
8 amaretti
30 grams of cocoa
a glass of rum and amaretto
pods to decorate
Working with electric whisk the eggs and 190 grams of sugar. Meanwhile, bring to boil almost all the milk, by taking two spoons with which to dilute the cocoa powder. Add the milk to the eggs, add the amaretti powder, cocoa and rum.
Heat oven to 180 degrees. Caramelize the remaining sugar with a few tablespoons of water. Pour into eight pudding molds, or cocottine, and sprinkle the bottom and sides. Fair distribution of the mixture of milk and eggs. Place the molds, covered with a sheet of aluminum foil in a pan with two inches of water (this will cook the pudding in a water bath). Bake and keep an eye on that water to the boil. Leave in the oven about an hour and then cool completely before turning on dessert plates. Serve decorated with macaroons bonet, or waffles with chocolate sauce.
a liter of milk
8 amaretti
30 grams of cocoa
a glass of rum and amaretto
pods to decorate
Working with electric whisk the eggs and 190 grams of sugar. Meanwhile, bring to boil almost all the milk, by taking two spoons with which to dilute the cocoa powder. Add the milk to the eggs, add the amaretti powder, cocoa and rum.
Heat oven to 180 degrees. Caramelize the remaining sugar with a few tablespoons of water. Pour into eight pudding molds, or cocottine, and sprinkle the bottom and sides. Fair distribution of the mixture of milk and eggs. Place the molds, covered with a sheet of aluminum foil in a pan with two inches of water (this will cook the pudding in a water bath). Bake and keep an eye on that water to the boil. Leave in the oven about an hour and then cool completely before turning on dessert plates. Serve decorated with macaroons bonet, or waffles with chocolate sauce.
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