Custard alla mandorla con cioccolato modicano

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We've just finished a week-long cookery course, this is the first day that we did not spend 5 hours in the morning in the kitchen and we are cooking a custard sweet to enter into Sugar High Friday…

I guess along the graph of food obsession we are way beyond the median.

The discussion went something along these lines…

- Today it’s Sugar High Friday. I think they are doing custard.
- Custard? That’s nice.
- What custard do you think we would do if we were not this tired from the course?
- Hmm… we have those new spice chocolates of Bonajuto. They might make a nice base.
- That would be interesting actually. I wonder what would fit most, the white pepper, cardamon or nutmeg one.
- And almonds are in season, so we could have done an almond-based custard with the chocolate at the base.
- An almond-based custard? And exactly how would that work?
- Just crash and mash the almonds and add them to the normal custard recipe of eggs, sugar and milk. No cream.
- Would that work?
- Well let’s see then…

And somehow we are back in the kitchen. The almonds were mashed but still led to a grainy custard. If we sieved them some more have a custard with no grains in it – which could be nice but the grainy texture works as well.

White pepper and cardamon where our favourites - the almond in the custard complented both very nicely.

I hope this doesn't sounds too strange, but I rather like the idea of a grainy almond custard. I think the texture would give it a nice element. And it certainly sounds like this turned out well, Ronald.

Nice pictures and I am enjoying your site. Just where are you located?
Sharon

I agree with Nic - the texture might be rather interesting...giving the dish yet another dimension for you tongue. Yum...thanks so much for joining in on SHF, oh former host!

My opinion

To my opinion this dish looks quite a strange. White pepper + cardamon is an unusual combination. Anyways, I would like to make something like that. Did anyone try?

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