Search
by Ingredient

Ruth Epstein's Nesselrode Pudding/Pie

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by terricsby

YIELD

1 pie

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 15
TABLESPOON ML GELATIN, UNFLAVORED
unflavored (1 envelope) *
3 45
TABLESPOONS ML DARK RUM
1 15
TABLESPOON ML WATER
cold
½ 118
CUP ML MILK
1 1
PINCH PINCH SALT *
¼ 59
CUP ML SUGAR
plus 2 T
2 2
LARGE LARGE EGGS
separated
1 1
EACH EACH PIE SHELL (9 INCH)
1 28.9
OUNCE ML/G SEMI-SWEET CHOCOLATE
semi-sweet for garnish, null, null

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 527 63% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 19g 96%
Trans Fat 0g
Cholesterol 190mg 63%
Sodium 275mg 11%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 21% Vitamin C 1%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

    Email this recipe