Cream Pudding Filled with Nuts

1

In a medium-sized frying pan, melt the butter over high heat

Add the almond flour and mix until it becomes toasted

Remove from heat, spread on paper towels to cool, then process in a food processor until coarse crumbs form

Bake the oven to 400°F (200°C)

Grease a 25 cm diameter mold with high sides with butter

2

In a stand mixer, whip the egg whites until stiff peaks form

With the mixer still running, gradually add 1 1/2 cups of sugar, forming firm peaks

3

Pour half of the whipped cream into the mold

4

Spread the chopped nuts over the top of the whipped cream

5

Cover with the remaining whipped cream

Bake in a water bath in a preheated oven for 20 minutes or until the pudding is well browned

Remove from the oven, let it cool, then demold

6

In a medium-sized saucepan, combine the remaining sugar and water

Melt over low heat to form a caramel, then pour over the pudding and serve

202 calories per serving