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haselnusscreme-hazelnut cream pudding

(1)
sailboat avatar
Recipe by
Bonnie Beck
@sailboat
Route 66, AZ

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.

(1)
yield 4 serving(s)
cook time 5 Hr
method Stove Top

Ingredients For haselnusscreme-hazelnut cream pudding

  • 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

How To Make haselnusscreme-hazelnut cream pudding

  • 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.
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