Nesselrode Pudding

Name: Nesselrode Pudding
Ingredients: 5 large eggs; 1/2 cup sugar; 1 1/2 tablespoons gelatin, unflavored; 1/4 cup water; 2 cups heavy whipping cream; 2 teaspoons vanilla extract; 2 cups chestnut puree sweetened; 5 ounces chestnuts candied, chopped; 1 each pie shell (9 inch) prepared

9 ingredients

9 steps

Ingredients

5 large eggs
1/2 cup sugar
1 1/2 tablespoons gelatin, unflavored
1/4 cup water
2 cups heavy whipping cream
2 teaspoons vanilla extract
2 cups chestnut puree sweetened
5 ounces chestnuts candied, chopped
1 each pie shell (9 inch) prepared

Directions

1

Warm the eggs in a double boiler.
2

Whip them with an electric mixer, and gradually beat in the sugar.
3

Beat until the mixture is thickened and forms soft peaks.
4

Soften the gelatin in the water and then dissolve over hot water.
5

Beat the cream to soft peaks.
6

Fold the gelatin and vanilla into the eggs and then fold in the whipped cream.
7

Fold in the chestnut puree and the candied chestnuts.
8

Fill the crust and refrigerate to set.
9

Top with sweetened whipped cream.