Total Time
25mins
Prep 25 mins
Cook 0 mins

This recipe comes from the website “Food Down Under”. It caught my eye because of the almonds and the rum (!) and also because it looks a similar idea to the traditional English dessert Syllabub, which was a popular dessert for special occasions and holidays in the seventeenth, eighteenth and early nineteenth centuries. Having said this, Norwegian Almond Pudding is a thicker consistency and less boozy than Syllabub! Serve with a warm fruit sauce. Recipe posted for Zaar World Tour 2005.

Ingredients Nutrition

Directions

  1. Beat the egg whites until stiff, set aside.
  2. Mix the cornstarch with ¼ cup of milk to make a smooth paste, then beat in the egg yolks.
  3. Combine the remaining milk, cream, sugar and almonds in a saucepan and bring up to boiling point; remove pan from the heat and stir in the cornstarch mixture.
  4. Return to the heat and cook for 5 minutes on a low heat, stirring constantly.
  5. Remove pan from heat and stir in rum; allow to cool slightly before next step.
  6. Using a metal spoon, fold in the beaten egg whites; pour dessert into a serving dish and chill.
  7. SPECIAL NOTE: This dessert contains uncooked egg whites and therefore may not be suitable for some people e.g. pregnant women or the infirm.

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