'120 grams of unsalted butter'
1/2 liter of whole milk
'100 grams of all-purpose flour'
4 large eggs
2 large egg yolks
'150 grams of grated almonds'
'40 grams of cocoa powder'
'1 teaspoon of vanilla extract'
'1 tablespoon of softened butter for greasing the pan.'
Cream of Coconut:
'400 milliliters of whole milk'
'1 tablespoon of all-purpose flour'
'1 tablespoon of water'
'2 tablespoons of grated almonds'
2 large egg yolks
'100 grams of shredded coconut'
'1 teaspoon of ground cinnamon'
'120 grams of unsalted butter'
1/2 liter of whole milk
'100 grams of all-purpose flour'
4 large eggs
2 large egg yolks
'150 grams of grated almonds'
'40 grams of cocoa powder'
'1 teaspoon of vanilla extract'
'1 tablespoon of softened butter for greasing the pan.'
Cream of Coconut:
'400 milliliters of whole milk'
'1 tablespoon of all-purpose flour'
'1 tablespoon of water'
'2 tablespoons of grated almonds'
2 large egg yolks
'100 grams of shredded coconut'
'1 teaspoon of ground cinnamon'
In a saucepan, combine the butter, milk, and flour
Cook over low heat, stirring constantly, until it comes off the bottom
Let it cool
Beat the eggs, egg yolks, and almonds together
Mix in the cream and divide into two parts
One part will be mixed with cocoa powder, and the other with vanilla extract
In a rectangular baking dish greased with butter, place the creams in layers
Bake in a preheated oven at 180°C for one hour
Let it cool and then unmold
Cream of Coconut:
Mix together the milk, flour dissolved in water, almonds, beaten egg yolks, shredded coconut, and ground cinnamon
Cook over low heat, stirring constantly, until thickened
Remove from heat, mix in vanilla extract, and let it cool
Cover the pudding and refrigerate for four hours before serving
Dust with cinnamon to decorate.
