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