haselnusscreme-hazelnut cream pudding
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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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yield
4 serving(s)
cook time
5 Hr
method
Stove Top
Ingredients For haselnusscreme-hazelnut cream pudding
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2 tspgelatin, unflavored
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2 Tbspcold water
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1 chazelnuts, blanched and ground
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1 1/4 chalf/half
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3egg yolks
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1/2 csugar
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1 tsprose water
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1 cheavy cream
How To Make haselnusscreme-hazelnut cream pudding
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1In 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.
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2Combine the nuts and half/half in a heavy sauce pan and heat, stirring constantly, until bubbles form around the edge. Remove from the heat!
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3Beat the eggs and sugar together until pale yellow and thick.
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4Temper 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!!!!!!
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5Remove from the heat and stir in the gelatin and Rose water. Let cool to room temperature on the counter.
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6Beat the cream until it holds peaks, in a chilled bowl.
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7In 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.
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8Pour 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.
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9Refrigerate for 3-4 hours until set.
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