Best Nesselrode Pudding Recipes

Nesselrode Pudding Pie image

Provided by Molly53

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon unflavored gelatin (1 envelope)
3 tablespoons dark rum
1 tablespoon cold water
1 1/2 cups heavy whipping cream
1/2 cup milk
1/8 teaspoon salt
1/4 cup sugar, plus
2 tablespoons sugar
2 eggs, separated
2 cups nesselrode fruit sauce, drained (or use Nesselrode Fruit Sauce #107361)
1 9-inch baked pie crusts or 1 9-inch chocolate pie crust
1 ounce grated semisweet chocolate (to garnish)

Steps:

In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften.
Scald the cream and milk in a saucepan, taking care not to scorch.
Remove from heat and set aside to cool slightly.
In the top of a double boiler, off the heat, whisk together the salt, 2 T 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 (approximately ten minutes); do not boil.
Remove from heat and stir in gelatin mixture.
Set aside.
In a bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form.
Fold drained Nesselrode fruit sauce gently into the egg whites, then fold the mixture into the reserved gelatin mixture.
Cover and refrigerate approximately 10 to 20 minutes.
Turn mixture into a baked pie shell or spoon into 8 parfait glasses.
Chill until firm or overnight.
Sprinkle generously with chocolate shavings for garnish, if desired.

Nutrition Facts : Calories 369.8, Fat 27.9, SaturatedFat 14.1, Cholesterol 116.2, Sodium 202.9, Carbohydrate 23.2, Fiber 1, Sugar 9.6, Protein 5.6

Nesselrode Pudding ( Chestnut Pudding) image

Provided by Molly53

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup chestnut puree
1/4 cup crystallized cherries
1/2 cup candied orange peel
1/2 cup marsala wine
1/2 cup currants
1/2 cup sultana (golden raisins)
1 tablespoon maraschino cherry flavored liqueur
2 cups whipping cream
2 cups milk
5 eggs
3/4 cup sugar

Steps:

Dice glacéed and candied fruits into bits and mix into the Marsala.
Wash the currants and sultanas and soak them in warm water; when it's time to use them drain them well and dry them thoroughly in a clean dish towel or paper towels.
In a heavy bottomed saucepan, heat the milk slowly until it nears boiling (watch carefully or it will scorch).
Separate the eggs and discard whites or save them for another recipe.
Place the yolks in a bowl and add the sugar, beating vigorously until the mixture is light and frothy.
Whisk hot milk into the egg/sugar mixture in the bowl, then return the contents of the bowl to the saucepan.
Reduce heat and stir constantly until the custard thickens.
Strain the custard through a sieve.
Whisk the chestnut puree, Maraschino liqueur and the custard together well; add the candied fruits, currants and sultanas.
Whip the cream until it is very stiff, and fold it carefully into the mixture.
Pour it into a charlotte mold lined with cling wrap.
Cover tightly with foil and freeze for 24 hours.

Nutrition Facts : Calories 481.6, Fat 27.4, SaturatedFat 16.1, Cholesterol 222.2, Sodium 101.9, Carbohydrate 40.4, Fiber 1, Sugar 31.8, Protein 7.9

NESSELRODE PUDDING image

Categories Dessert

Number Of Ingredients 7

Steps:

Soak gelatin in cold water for 5 minutes. Scald cream in top of double boiler. Beat egg yolks with a fork. Stir in salt and 1/2 C. sugar. Add scalded cream to egg yolks. Return to heat, whisking constantly for 5 minutes. Remove from heat and add gelatin. Chill until custard begins to thicken. Beat egg whites and add remaining sugar while beating. Fold whites into chilled custard with Rum.