Serves 6 to 8
This delightful pudding is a fine example of the art of using leftovers to make something fresh and new.
Here crumbled biscotti, chopped chocolate, and chopped hazelnuts are mixed into the warm custard. “Chocolate” and “custard” are two favorite words at my house, and here you get to have them both.
- 2 large eggs
- ¾ cup sugar
- 2 tablespoons cornstarch
- 1¼ cups heavy cream, plus more for whipped topping
- 1 cup milk
- 1½ cups coarsely hand- crumbled plain biscotti
- 3½ ounces finely chopped bittersweet chocolate
- ½ cup toasted, skinned, finely chopped hazelnuts, plus crushed nuts for topping (optional)
- 6 cup cocoa powder
Whisk the eggs with the sugar in a large bowl. Whisk the cornstarch into the eggs until no lumps
remain. Pour the cream and milk into a saucepan, set it over low heat, and bring to a simmer. Turn off the heat, and slowly pour about 1 cup of the hot milk- cream into the egg bowl, whisking steadily, to temper the eggs.
When blended, slowly pour the tempered eggs back into the saucepan of warm milk and cream, again whisking constantly. Set the pan back over medium- low heat, and whisk steadily until the custard heats and thickens. Don’t let it boil, though it should bubble occasionally. Cook for 7 to 8 minutes, until it is quite thick.
Sift cocoa powder. Remove the custard from the heat, and stir in the crumbled biscotti, chopped chocolate, nuts, and cocoa powder. Stir continuously until the chocolate has melted and all the ingredients are evenly blended.
Line a 9- inch pie plate with plastic wrap, leaving a few inches’ overhang on all edges. Pour the custard into the pie plate, and cover with plastic wrap, laying it directly on the top of the pudding. Refrigerate until set, at least 4 hours or overnight.
To serve: Remove the top sheet of plastic, invert the budino onto a serving plate, and cut into wedges. Top with unsweetened whipped cream, and coarsely crumbled biscotti (if you have any left) or crushed hazelnuts.