Vanilla Pudding with Almond Cookie Crumble
Author: 
Serves: 4
 
Ingredients
  • Almond Cookies - Ingredients:
  • 1 cup blanched almonds
  • ¾ cup plus 3 tablespoons confectioners' sugar
  • 2 tablespoons flour
  • 2 egg whites
  • ⅓ cup granulated sugar
  • ½ teaspoon almond extract
  • Vanilla Pudding – Ingredients:
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • ⅛ teaspoon fine salt
  • 1½ cups whole milk
  • ½ cup heavy cream
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
Instructions
  1. Directions for the cookies
  2. Preheat oven to 300 degrees.
  3. Line cookie sheet pan with parchment paper.
  4. Process the almonds with 3 tablespoons of confectioners' sugar to a fine powder in a food processor.
  5. Combine the nuts with the remaining confectioners' sugar and flour; set aside.
  6. Beat the egg whites; add the granulated sugar gradually, until stiff and shiny.
  7. Fold the nut mixture and almond extract into the beaten whites until blended.
  8. Spoon the cookie mixture into a pastry bag fitted with a ½-inch plain tip.
  9. Pipe 1-1/2 inch wide mounds onto prepared baking sheets, about 2 inches apart.
  10. Smooth the top of each cookie with a damp finger.
  11. Bake 20-25 minutes or until very lightly browned.
  12. Turn off the oven and allow the cookies to sit in the oven another 15 - 20 minutes.
  13. Cool on wire racks and store in airtight containers.
  14. For the Pudding
  15. Place a fine-mesh sieve over a medium heatproof bowl; set aside.
  16. In a medium saucepan, combine sugar, cornstarch, and salt.
  17. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
  18. Cook over medium-high whisking constantly, until mixture thickens and is bubbling, 8 to 12 minutes.
  19. Reduce heat to medium-low and cook, whisking, 1 minute.
  20. Remove pan from heat; pour mixture through sieve into bowl.
  21. Stir in butter and vanilla until combined.
  22. Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days).
  23. To serve, whisk until smooth and divide among four small glasses.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/vanilla-pudding-almond-cookie-crumble/