Hazlenut icebox pudding

6 Servings

Ingredients

Quantity Ingredient
1 pack Unflavored gelatin
¼ cup Cold water
1 cup Milk
4 Egg yolks
¼ cup Sugar
1 pinch Of salt
¾ cup Hazelnuts or filberts, toasted and pulverized
2 tablespoons Dark rum
1 cup Heavy cream
Toasted whole hazlenuts or filberts for garnish
(optional)

Directions

Makes 6 To 8 Servings

In a small bowl, sprinkle gelatin over cold water to soften. Combine milk, egg yolks, sugar and salt in a heavy saucepan. Cook, stirring, over low heat until mixture will coat a wooden spoon. Stir in gelatin. Chill until partially set. Fold in the ground nuts and rum.

Whip the cream until stiff, and fold into the mixture. Turn into a 1½-quart mold, glass bowl, or 6 individual dishes. Chill 2 to 4 hours, until set. Serve garnished with toasted nuts, if desired.

Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas

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