haselnusscreme-hazelnut cream pudding

How To Make haselnusscreme-hazelnut cream pudding

• 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.
• Step 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!
• Step 3
  Beat the eggs and sugar together until pale yellow and thick.
• Step 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!!!!!!
• Step 5
  Remove from the heat and stir in the gelatin and Rose water. Let cool to room temperature on the counter.
• Step 6
  Beat the cream until it holds peaks, in a chilled bowl.
• Step 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.
• Step 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.
• Step 9
  Refrigerate for 3-4 hours until set.
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