Haselnusscreme-hazelnut Cream Pudding Recipe

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Haselnusscreme-Hazelnut Cream Pudding

Bonnie Beck

By
@sailboat

This comes from one of my German Cookbooks.

We love Hazelnuts (Filberts) and they are incorporated in many of my German and Austrian recipes I prepare.

Unfortunately my Grandmother didn't write down all her recipes, so I have had to resort to friends and cookbooks to help duplicate them.

In this recipe I use Half/Half rather then milk and I use Rose Water instead of the Vanilla Extra. I also roast my Hazelnut sightly after blanching them.


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Comments:

Serves:

4

Cook:

5 Hr

Method:

Stove Top

Ingredients

2 tsp
gelatin, unflavored
2 Tbsp
cold water
1 c
hazelnuts, blanched and ground
1 1/4 c
half/half
3
egg yolks
1/2 c
sugar
1 tsp
rose water
1 c
heavy cream

Directions Step-By-Step

1
In a heat proof cup, sprinkle the gelatin over the cold water to soften. Then place the cup in a small pan with simmering water and cook over low heat, stirring constantly, until gelatin is completely dissolved. Remove pan from heat, keeping cup in the hot water to keep warm.
2
Combine the nuts and half/half in a heavy sauce pan and heat, stirring constantly, until bubbles form around the edge. Remove from the heat!
3
Beat the eggs and sugar together until pale yellow and thick.
4
Temper the eggs with the hot half/half. Beating constantly, slowly add the rest of the half/half. Pour the custard into a saucepan. Place over low heat, stirring constantly until thickens enough to coat the back of a spoon.

DO NOT BOIL THE CUSTARD!!!!!!
5
Remove from the heat and stir in the gelatin and Rose water. Let cool to room temperature on the counter.
6
Beat the cream until it holds peaks, in a chilled bowl.
7
In another bowl filled with ice. Set the custard bowl on top and stir the custard until it is cold, but not set. Beat it with a whisk so there are not lumps.
8
Pour whipped cream on top of the custard and fold in gently. Spoon into a serving dish or individual dishes and cover tightly with plastic wrap.
9
Refrigerate for 3-4 hours until set.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Nuts
Regional Style: German
Other Tag: Heirloom