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Hazelnut Cream Pudding
(Haselnusscreme)
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| What You Need: |
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1¼ cups milk
3 egg yolks
½ cup sugar
1 teaspoon vanilla extract
1 cup heavy cream
2 teaspoons unflavored gelatin
2 tablespoons cold water
1 cup shelled and blanched hazelnuts, pulverized in a blender or with a nut grinder or mortar and pestle
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| How To Cook: |
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1. In a heatproof measuring cup, sprinkle the gelatin over the cold water. When the gelatin has softened for 2 or 3 minutes, set the cup in a small skillet of simmering water and cook over low heat, stirring constantly, until the gelatin dissolves completely. Remove the skillet from the heat, but leave the cup of gelatin in the water to keep warm.
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2. Combine the nuts and milk in a heavy 2-to 3-quart saucepan and heat, stirring constantly, until bubbles form around the edge of the pan. Remove from the heat.
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3. With a whisk or a rotary or electric beater, beat the egg yolks and sugar together in a mixing bowl for 3 or 4 minutes, or until the yolks are pale yellow and thick. Beating constantly, pour the hot milk in a thin stream over the yolks, then pour this custard mixture into the saucepan. Cook over low heat, stirring constantly, until it thickens enough to coat a spoon heavily. Do not let the custard come to a boil or it may curdle.
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4. Remove the pan from the heat and stir in the dissolved gelatin and the vanilla extract. Transfer the custard to a mixing bowl, preferably stainless steel, and set it aside and let it cool to room temperature. With a whisk or a rotary or electric beater, beat the cream in a large chilled bowl until it holds soft peaks.
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5. Set the bowl of custard into a pot or another larger bowl filled with crushed ice, and stir the custard with a metal spoon until it is cold but not set. Beat thoroughly with a wire whisk if any lumps form. Immediately pour the whipped cream over the custard and with a rubber spatula fold them together gently but thoroughly.
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6. Spoon the mixture into a 1-quart serving bowl or four individual 8-ounce dessert dishes, cover tightly with foil or plastic wrap, and refrigerate for at least 3 hours, or until firm.
NOTE: If you cannot buy blanched hazelnuts, drop shelled nuts into a pan of water and boil them briskly for 2 minutes. Drain the hazelnuts in a sieve, and with a small, sharp knife peel them while they are still hot.
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