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Charlotte Russe

Dessert.Master's picture
  Ladyfingers 20 (Single)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 2 Tablespoon
  Egg yolks 4
  Honey 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Vanilla bean 1 Inch
  Heavy cream 1 Cup (16 tbs), whipped

Line a 1 -pint charlotte mold or small casserole with ladyfingers.
Cut the ladyfingers to fit together as tightly as possible along the bottom and sides of the mold.
Soak gelatin in water.
In a small mixing bowl, combine egg yolks and honey; stir until smooth and creamy.
In the top of a double boiler, scald milk with vanilla bean and gradually pour it over the egg mixture, stirring briskly.
Return mixture to double boiler and place over hot water.
Cook, stirring constantly, until smooth and thick.
Remove from heat and discard vanilla bean.
Add gelatin and stir until dissolved.
Fold in whipped cream (reserving 1/2 cup for decoration) and pour pudding into prepared, lined mold.
When ready to serve, unmold onto a serving plate and decorate lightly with whipped cream.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1425 Calories from Fat 995

% Daily Value*

Total Fat 113 g173.2%

Saturated Fat 65.3 g326.5%

Trans Fat 0 g

Cholesterol 1091.8 mg363.9%

Sodium 261.8 mg10.9%

Total Carbohydrates 77 g25.5%

Dietary Fiber 9.3 g37.1%

Sugars 52.8 g

Protein 39 g78.9%

Vitamin A 110.3% Vitamin C 86.3%

Calcium 71.4% Iron 22.4%

*Based on a 2000 Calorie diet

Charlotte Russe Recipe