Italian Hazelnut Pudding with dates
Italian Hazelnut Pudding with dates. 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
- 40 g dates
- Remove date stones and chop 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.