Chocolate-Biscotti Pudding

Name: Chocolate-Biscotti Pudding
Yield: serves 6 to 8
Ingredients: 2 large eggs; 3/4 cup sugar; 2 tablespoons cornstarch; 1 1/4 cups heavy cream, plus more for whipped topping; 1 cup milk; 1 1/2 cups coarsely hand-crumbled plain biscotti; 3 1/2 ounces finely chopped bittersweet chocolate; 1/2 cup toasted, skinned, finely chopped hazelnuts; 1/3 cup cocoa powder, sifted; A 9-inch pie plate; a heavy-bottomed saucepan, 3-quart capacity

December 9, 2011

This delightful pudding is a fine example of the art of using leftovers to make something fresh and new (without evidence of recycling). Here, crumbled biscotti, chopped chocolate, and chopped hazelnuts are mixed into the warm custard. As it cools and sets, the dry cookies absorb and meld with the custard, but also contribute their flavor and texture. This recipe is one upon which you can improvise, using whatever sweet remnants you have on hand, whether ginger snaps or shortbread cookies, or bits of dry sponge cake or pound cake.

Recipe notes

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