Budino di Cioccolata (Chocolate Pudding)
- 2 cups milk
- 3 eggs
- ¼ cup sugar
- 3 ounces ground macaroons
- 1½ squares unsweetened chocolate
Make a custard of the eggs, milk, sugar, and chocolate. Cook in a double boiler until it thickens. Take from the fire and add the finely-ground macaroons, stirring and beating the mixture until it is smooth. Pour into a buttered mold and chill thoroughly on the ice.
Zabaione
- ¼ cup fruit juice
- 2 eggs
- 1 tablespoon sugar
Beat the eggs; beat in the sugar; add the fruit juice. Cook over a slow fire, beating constantly until the mixture begins to thicken. Take from the fire and continue to beat a moment, so the mixture will not cook to the side of the hot vessel. It should be a smooth, frothy cream. It is eaten hot, poured over sponge cake or served in tall glasses. A scant teaspoon of cinnamon may be added by way of variety.
Bigné
- 1 cup flour
- 1 cup water
- ½ cup butter
- 3 eggs
- Little salt
Boil the water and melt the butter in it. Salt it, add the flour, and let it cook a little while. Cool and add the beaten eggs. Form this into twelve bigné (little cakes or cookies), and bake them in the oven. When they are baked, split them open and fill with a custard, flavored with vanilla, and sprinkle them with powdered sugar.
