Haselnusscreme-Hazelnut Cream Pudding

Haselnusscreme-hazelnut Cream Pudding

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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

  • 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

  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.

Printable Recipe Card

About Haselnusscreme-Hazelnut Cream Pudding

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




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