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Almond Custard Pudding
Puddings and Sweet Deserts

Rich custard with ground almonds, baked.

Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);


Mix to the consistence of a pomade four oz. of butter and five oz. of powdered sugar; add eight oz. of finely-chopped almonds, a pinch of table salt, a half table-spoonful of orange-flower water, two eggs, two egg-yolks, and one-sixth pint of cream. Pour this preparation into a buttered pie-dish, and cook in a bain-marie in the oven.

N.B. English puddings of what kind soever are served in the dishes or basins in which they have cooked.

Almond Breadcrumb Pudding
Almond Custard Pudding
Ipswich Almond Pudding

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