Almond Pudding

The blanched and ground almonds can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. The assembled pudding can be baked up to 1 day before serving; in fact, the recipe specifically notes it tastes best when cold, allowing the flavors to meld and the custard to firm up completely.

Store covered in the refrigerator for up to 3 days. This pudding is designed to be served cold directly from the refrigerator, so no reheating is necessary. The pastry crust will soften slightly during storage but remains edible. Do not freeze, as the custard texture will break down upon thawing.