Italian Hazelnut Pudding with coconut

Name: Italian Hazelnut Pudding with coconut
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Cuisine: italian
Ingredients: 100 g ground hazelnuts; 100 g halal-certified bread; 350 ml halal-certified milk; 2 piece eggs; 65 g sugar; 20 g halal-certified butter; 25 g fresh grated coconut

Italian Hazelnut Pudding with coconut. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…

100 g ground hazelnuts
100 g halal-certified bread
350 ml halal-certified milk
2 piece eggs
65 g sugar
20 g halal-certified butter
25 g fresh grated coconut

Grate fresh coconut finely. Heat oven to 170 °C and grease four 200 ml ramekins with 5 g of the measured butter.
Simmer torn bread in milk for 5 minutes and mash smooth; mix in hazelnuts and remaining butter. Allow it to cool to lukewarm before adding eggs.
Whisk eggs with sugar, fold into the base along with remaining ingredients and the variation ingredient. Divide among the ramekins.
Place in a roasting dish; pour hot water halfway up the ramekins. Bake 30–40 minutes until set and the centre reaches 71 °C. Cool and refrigerate within 2 hours at 4 °C; serve four portions.
Photo: Wajih Khalfallah — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Hazelnut_Tunisian_cream.JPG Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Hazelnut dessert from another tradition; this formula is a baked bread-and-egg pudding rather than this cream.

Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Italian Hazelnut Pudding.