Macaroon Pudding

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READY IN: 4hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup crumbled macaroons
  • 3
    ounces unsweetened chocolate
  • 3
    cups whole milk
  • 4
    eggs, slightly beaten
  • 12
    cup sugar
  • whipped cream, for serving
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DIRECTIONS

  • Put 4- 5 macaroon cookies in a plastic bag and crush with a rolling pin until fine.
  • Using low heat, heat chocolate and milk in a small saucepan.
  • When chocolate is melted, beat with a small whisk until smooth.
  • Remove from heat.
  • In a separate bowl, beat eggs and sugar together until well blended.
  • Slowly add egg mixture to hot chocolate mixture, whisking constantly and quickly, until completely smooth.
  • Return pan to stove and cook about 10 minutes- until thick, stirring constantly.
  • Turn off heat and add macaroon crumbs to pan.
  • Beat with whisk until smooth and shiny.
  • Cool slightly.
  • Pour pudding into a buttered one-quart baking dish.
  • Refrigerate at least 3 hours.
  • Top with fresh whipped cream to serve.
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