Italian Sweetened Potato Pudding with almonds

Name: Italian Sweetened Potato Pudding with almonds
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Cuisine: italian
Ingredients: 300 g peeled white potatoes; 150 ml halal-certified milk; 2 piece eggs; 65 g sugar; 25 g halal-certified butter; 8 g lemon zest; 500 ml cooking water; 25 g sweet almonds

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

300 g peeled white potatoes
150 ml halal-certified milk
2 piece eggs
65 g sugar
25 g halal-certified butter
8 g lemon zest
500 ml cooking water
25 g sweet almonds

Chop the almonds finely. Heat oven to 170 °C and grease four 200 ml ramekins with 5 g of the measured butter.
Boil diced white potatoes in the measured water until tender, 15–20 minutes; drain and mash with milk 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: KaMan — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Mammy%E2%80%99s_Sweet_Potato_Pudding.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Sweet-potato pudding from another tradition; this Italian-book formula uses ordinary white potatoes and individual ramekins.

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