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Nesselrode Pudding

 

26

Yield

8

servings

Prep

25

min

Cook

0

min

Ready

Trans-fat Free
 

Ingredients

5 large eggs
½ cup sugar
1 ½ tablespoons gelatin, unflavored
*
¼ cup water
2 cups heavy whipping cream
2 teaspoons vanilla extract
2 cups chestnut puree
sweetened
*
5 ounces chestnuts
candied, chopped
1 each pie shell (9 inch)
prepared

Directions

Warm the eggs in a double boiler.

Whip them with an electric mixer, and gradually beat in the sugar.

Beat until the mixture is thickened and forms soft peaks.

Soften the gelatin in the water and then dissolve over hot water.

Beat the cream to soft peaks.

Fold the gelatin and vanilla into the eggs and then fold in the whipped cream.

Fold in the chestnut purée and the candied chestnuts.

Fill the crust and refrigerate to set.

Top with sweetened whipped cream.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 38471% of calories from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 214mg 71%
Sodium 169mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 1%
Sugars g
Protein 12g
Vitamin A 21% Vitamin C 1%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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