Haselnusscreme-Hazelnut Cream Pudding
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.
How to Make Haselnusscreme-Hazelnut Cream Pudding
- 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.
- 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!
- Beat the eggs and sugar together until pale yellow and thick.
- 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!!!!!!
- Remove from the heat and stir in the gelatin and Rose water. Let cool to room temperature on the counter.
- Beat the cream until it holds peaks, in a chilled bowl.
- 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.
- 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.
- Refrigerate for 3-4 hours until set.