Hazelnut Pudding

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READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter 10 6-ounce ramekins.
  • Cream butter with confectioners' sugar.
  • Beat in egg yolks one at a time.
  • Beat in brandy.
  • In a separate bowl, beat egg whites until foamy.
  • Gradually beat in granulated sugar.
  • Fold toasted nuts, bread crumbs, and salt into the creamed butter mixture.
  • Add one third of the egg whites; continue folding.
  • Fold in remaining egg whites.
  • Turn mixture into ramekins and cover each ramekin with aluminum foil.
  • Place in water bath.
  • Bake in 350-degree oven 35 to 40 minutes or until puddings are firm.
  • To serve, turn warm pudding out of ramekin onto plate.
  • Sprinkle with confectioners' sugar.
  • Garnish with crème anglaise or fresh strawberries.
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