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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large, heavy saucepan, scald milk (do not boil). Turn down heat. | 2. In a large measuring cup or small bowl with a spout, combine cold milk with cornstarch until mixed. | 3. Add the sugar, vanilla and salt to the cold milk mixture. | 4. Gradually add the cold milk mixture to the hot milk in the saucepan, stirring constantly. Slowly cook over low heat until the mixture thickens enough to coat the spoon. | 5. Slice the pound cake into thin slices (this is easier if it is still a little frozen). | 6. In a glass dish, layer the pudding with the pound cake, sprinkling each layer of pound cake with the frangelico and cinnamon before adding the next layer of pudding. | 7. Top with chocolate shavings - use a vegetable peeler along the edge of a large, room temperature chocolate bar. | 8. Let cool in refrigerator until set - at least 2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	4	cups	warmed	2208.0	53.184	21.984	228.864
milk	1/2	cup		74.42	5.8316	3.843	3.9894
cornstarch	6	tablespoons		182.88	43.8096	0.1248	0.024
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
salt	1/2	teaspoon		-	-	-	-
cake	10	ounces		2506.0951	0.0	0.0	283.4949
frangelico				-	-	-	-
cinnamon			ground	-	-	-	-
chocolate bar	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.