Summary

Ingredients

• 100 g almond (s), very finely round
• 2 tablespoon sugar
• 200 ml cream
• 300 ml water
• 1 tablespoon vanilla sugar
• 30 g cornstarch
• 1 pinch (s) salt
• cinnamon, ground

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Instructions

1. Melt the sugar in a dry saucepan over moderate heat. Add the ground almonds and caramelize with the sugar.
2. Add the cream and 200 ml of water at once and stir everything until the almond caramel has dissolved.
3. Mix / shake the rest of the water with the vanilla sugar, the cornstarch and the salt without lumps. Add to the almond cream and bring to the boil, stirring constantly, until the cornstarch thickens. Remove from the stove and let cool down briefly.
4. Refine with a pinch or two of cinnamon, stir well again.
5. Tip 1: The finer the almonds are ground, the more tender the pudding tastes. I grind purchased ground almonds in the moulinette again until they are soooo fine.
6. Tip 2: Once the pudding has cooled down, it is easy to fall - there is no need to reduce the liquid.
7. Tip: 3: If you like the warm pudding creamier, just add some more cream.