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Holiday Creme Chantilly

Holiday.Cook's picture
Ingredients
  Milk 2 Cup (32 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Unflavored gelatin 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Eggs 2
  Egg yolks 2
  Dark rum 1⁄3 Cup (5.33 tbs)
  Heavy whipping cream 1 Cup (16 tbs)
  Finely chopped diamond walnuts 1⁄2 Cup (8 tbs)
  Orange walnut sauce 1 Tablespoon
Directions

In medium saucepan, scald milk over low heat.
In medium bowl, combine sugar, flour, gelatin and salt.
Add eggs and egg yolks; beat well.
Stir in hot milk.
Return to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and just reaches a boil.
Remove from 'heat; stir in rum.
Set pan in bowl of ice water; cool thoroughly, stirring occasionally.
In medium bowl, beat cream until stiff peaks form.
Fold cream and walnuts into the cooled custard mixture.
Spoon into individual serving dishes or individual oiled molds.
Chill thoroughly.
At serving time, spoon Orange Walnut Sauce over Chantilly.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Holiday
Servings: 
8

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