in Dessert Recipes

Fine hazelnut pudding

updated

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Ingredients for 4 servings:

  • 500 ml milk
  • 2 tbsp sugar
  • 2 tbsp, leveled cornstarch
  • 1 packet of vanilla sugar
  • 125 g hazelnuts, chopped
  • 1 egg(s), separated

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 40 minutes

Mix the cornstarch with 4 tablespoons of milk and the egg yolk until lump-free. Whisk the egg whites until stiff peaks form. Bring the remaining milk to a boil with the sugar, vanilla sugar, and hazelnuts. Let it simmer for 15 minutes over low heat. Strain through a sieve. Return the milk to the pan, bring back to a boil, and stir in the mixed cornstarch. Bring to a boil. Remove from the heat and let cool slightly. Then fold in the beaten egg whites. Pour into a bowl or 4 small dishes and let cool for about 2 hours. Tip: If you like, you can also add some hazelnut pieces back to the milk.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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