Instructions:
Gently boil the milk with the ground coffee, then take off the stovetop and allow to cool. In the meantime, whisk together eggs, cocoa and sugar until fluffy. Add rum, marsala, cookies and milk to the egg mixture, and mix well. Using a 2-quart metal mold, caramelize the sugar and water over the heat, and coat the mold with the caramelized sugar. Pour the pudding mixture into the mold and bake over a water bath in a 350 degree oven for 30 to 40 minutes. Serve at room temperature. Serves 6 to 8.
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