Caramelized Chocolate and Almond Budino

"Budino is the Italian word for "custard" or "pudding." This one is
incredibly rich and creamy, filled with almonds, chocolate, and Amaretti
cookie crumbs."

Serves: 12-16

1 3/4 cups sugar
4 1/2 ounces bittersweet or semisweet chocolate, chopped
3 cups milk
8 eggs
1 cup ground amaretti cookies (5 ounces)
1/2 cup finely ground toasted almonds
3 tablespoons all-purpose flour
Boiling water for the pan

In a large heavy stainless steel frying pan over medium heat, melt 1 cup
of the sugar. Do not use a spoon, instead swirl the pan to melt the sugar
uniformly. Cook until the sugar starts to turn golden brown or caramel
color. Immediately remove from the heat and pour the mixture into a 9-inch
round cake pan. Turn the pan to coat the bottom and sides. Set aside.
Crack the eggs into a bowl. Add 3/4 cup sugar to the eggs and whisk. In
the top of a double boiler, melt the chocolate. In a large saucepan, scald
the milk and add the chocolate, whisking constantly. Add the chocolate and
milk slowly to the egg and sugar mixture while whisking. This gradual
process is called tempering which prevents the eggs from cooking. In a
bowl, stir together the amaretti crumbs, almonds, and flour. Add to the
chocolate mixture and whisk together until mixed. Preheat the oven to 375
F. Pour the custard-mixture into the caramel lined pan and place in a
larger baking pan. Pour in enough boiling water to come 1 inch up the
sides of the cake pan. Bake in the oven until set, 65 to 75 minutes.
Remove the custard from the oven and let sit for 15 minutes. Invert the
budino onto a serving plate.

Joanne Weir from Weir Cooking in the City

Source: <http://www.kqed.org/w/weircookinginthecity/recipe-07.html>




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