Haselnusscreme-Hazelnut Cream Pudding

Haselnusscreme-hazelnut Cream Pudding Recipe

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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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Cook:
5 Hr
Method:
Stove Top

Ingredients

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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

Step-by-Step

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

Printable Recipe Card

About Haselnusscreme-Hazelnut Cream Pudding

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




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