Cajuine Pudding

Name: Cajuine Pudding
Yield: 12
Ingredients: 2 1/3 cups of toasted almond butter; 2 cans of sweetened condensed milk; 2 tablespoons of unsalted butter; 1 can of heavy cream; 1/3 cup of whole milk; 1/4 cup of almond or chocolate liqueur mixed with warm milk; 400g of Maisena biscuits; 1/3 cup of granulated sugar

1
2 1/3 cups of toasted almond butter
2
2 cans of sweetened condensed milk
3
2 tablespoons of unsalted butter
4
1 can of heavy cream
5
1/3 cup of whole milk
6
1/4 cup of almond or chocolate liqueur mixed with warm milk
7
400g of Maisena biscuits
8
1/3 cup of granulated sugar

Ingredients

1
2 1/3 cups of toasted almond butter
2
2 cans of sweetened condensed milk
3
2 tablespoons of unsalted butter
4
1 can of heavy cream
5
1/3 cup of whole milk
6
1/4 cup of almond or chocolate liqueur mixed with warm milk
7
400g of Maisena biscuits
8
1/3 cup of granulated sugar

Directions

1
Grind the almonds in a blender, reserving some to top the pudding
2
Cook the almonds over low heat with sweetened condensed milk and butter until smooth
3
Let it cool, then mix in the heavy cream
4
In a separate bowl, mix the milk and liqueur, soak the biscuits, and line a pirex dish
5
Alternate layers of cream and biscuits
6
Sprinkle ground almonds and sugar on top of the pudding and refrigerate for four hours before serving