Ruth Epstein's Nesselrode Pudding/Pie
Submitted by terricsby
Nesselrode pudding pie with a rum-spiked custard, whipped egg whites, and Nesselrode mix set in a pie shell and topped with chocolate shavings. A classic, elegant chilled holiday dessert.
YIELD
1 piePREP
10 minCOOK
30 minREADY
40 minNesselrode pudding is a 19th-century European classic that deserves a comeback: a rum-spiked custard lightened with whipped egg whites, folded with candied fruit and chestnut Nesselrode mix, and chilled in a pie shell until set. It’s festive, boozy, and silky.
The custard is built properly in a double boiler. Egg yolks whisked with sugar get tempered with scalded cream and milk, then stirred constantly over simmering water for 10 minutes until thick. Do not let it boil or the eggs will curdle into scrambled bits instead of a smooth custard. The gelatin dissolved in rum goes in off the heat while the custard is still warm.
Beaten egg whites folded in with the Nesselrode mix give the filling an airy, mousse-like texture that’s lighter than a standard custard pie. Chill until firm and finish with chocolate shavings.
Kitchen Tips
- Stir the custard constantly over the double boiler. Walking away for even a minute risks curdling.
- Dissolve the gelatin in rum and cold water before you start the custard. It needs time to bloom and soften.
- Fold the egg whites gently in two stages to preserve their volume. Rough mixing deflates the mousse.
- Chill thoroughly, at least 3 to 4 hours, before slicing. The gelatin needs time to set completely.
Variations
- Spoon into individual parfait glasses instead of a pie shell for an elegant plated dessert.
- Use a graham cracker or chocolate cookie crust instead of a standard pie shell.
- Swap dark rum for brandy or amaretto for a different spirit base.
Ingredients
Directions
In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften.
In a saucepan, scald the cream and milk.
Remove from heat andamp; set aside to cool slightly.
In the top of a double boiler, off the heat, whisk together the salt, 2 tablespoon of the sugar, and the egg yolks.
In a steady stream, add the milk and cream to the mixture, stirring constantly.
Set the top of the double boiler over simmering water and cook, stirring constantly, until the mixture is thick, 10 min.
Do not oil. Remove from heat and stir in gelatin mixture.
Set aside.
In a bowl, beat the egg whites w/remaining ¼ cup sugar until stiff peaks form.
Fold Nesselrode into the egg whites, then fold the mixture into the reserved gelatin mixture.
Cover and refrigerate for 5 min.
Turn mixture into pie shell or spoon into 8 parfait glasses.
Chill until firm.
Garnish w/chocolate shavings.
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