Holiday Creme Chantilly
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Unflavored gelatin||1 Tablespoon|
|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|
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.
At serving time, spoon Orange Walnut Sauce over Chantilly.