Nesselrode Pudding
Ingredients
Instructions
- Combine milk, sugar, and vanilla in top of a double boiler; place over boiling water, and cook until sugar dissolves. Beat egg yolks until thick and lemon colored. Stir a small amount of hot milk mixture into egg yolks; add to remaining hot milk mixture. Cook, stirring constantly with a metal spoon, until mixture thickens and coats the spoon. Remove from heat, and cool completely.
- Add 2 cups macaroon crumbs, raisins, and chopped almonds to cooled mixture; stir well. Dissolve gelatin in water, and add to macaroon mixture; mix well. Chill until mixture is consistency of unbeaten egg whites.
- Beat egg whites (at room temperature) until stiff peaks form. Gently fold beaten egg whites into gelatin mixture. Spoon into a lightly oiled 6 1/2-cup mold, and chill overnight.
- Unmold pudding onto a serving platter. Spoon into individual serving bowls, and serve with a dollop of sweetened whipped cream.
Nutrition & Diet Analysis (per serving)
644
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).