Almond Pudding with Brandy Sauce

Almond Pudding with Brandy Sauce
1 hr 45 min.


for 8 servings
For the pudding
200 grams ground almonds
400 milliliters Milk
1 tablespoon Cocoa
1 teaspoon Instant coffee powder
Vanilla beans (split lengthwise and seeds scraped out)
1 pinch Salt
100 grams sugar and Pastry flour
120 grams Butter
6 Eggs
For the baking pan
2 tablespoons Butter
1 tablespoon Sugar
For the sauce
6 Egg yolks
2 tablespoons Sugar
8 centiliters Brandy
250 milliliters Whipping cream
For the garnish
30 grams Sliced almonds
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Preparation steps

Step 1/6

For the pudding: Toast the ground almonds in a dry frying pan then pour out onto a plate to cool.

Step 2/6

Mix the lukewarm milk with the cocoa powder, coffee powder, cinnamon, vanilla bean seeds, salt and 50 grams sugar. Melt the butter in a large frying pan and cook the flour until light golden brown and nutty. Gradually mix in the milk, stirring constantly, and bring to a boil. Transfer to a bowl.

Step 3/6

Separate the eggs. Whip the egg whites until stiff, sprinkling in the remaining sugar. Stir the egg yolks into the hot milk mixture. Stir in about 1/3 of the egg whites then the toasted ground almonds. Fold in the remaining egg whites.

Step 4/6

Grease a large pudding mold (with a lid) with butter and sprinkle with sugar. Fill with the batter, cover and place in a deep pot. Fill the pot 2/3-full with hot water and bake for about 50-60 minutes in a preheated oven at 325°F.

Step 5/6

For the sauce: Gently warm the egg yolks, sugar and brandy in a saucepan, stirring constantly. Gradually pour in the cream then stir until thick and creamy. Do not boil.

Step 6/6

For the garnish: Toast the almonds in a dry frying pan. Inver the pudding onto a serving plate. Pour a little sauce over top then sprinkle with the almonds. Serve with the remaining sauce on the side.