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Nesselrode Pudding

Yield 8 to 10 servings


  • 2 cups milk
  • 1/2 cup sugar
  • 2 tablespoons vanilla extract
  • 5 eggs, separated
  • 2 cups almond macaroon crumbs
  • 3/4 cup raisins
  • 28 whole blanched almonds, chopped
  • 2 envelopes unflavored gelatin
  • 1/4 cup water
  • Sweetened whipped cream

How to Make It

  1. Combine milk, sugar, and vanilla in top of a double boiler; place over boiling water, and cook until sugar dissolves. Beat egg yolks until thick and lemon colored. Stir a small amount of hot milk mixture into egg yolks; add to remaining hot milk mixture. Cook, stirring constantly with a metal spoon, until mixture thickens and coats the spoon. Remove from heat, and cool completely.

  2. Add 2 cups macaroon crumbs, raisins, and chopped almonds to cooled mixture; stir well. Dissolve gelatin in water, and add to macaroon mixture; mix well. Chill until mixture is consistency of unbeaten egg whites.

  3. Beat egg whites (at room temperature) until stiff peaks form. Gently fold beaten egg whites into gelatin mixture. Spoon into a lightly oiled 6 1/2-cup mold, and chill overnight.

  4. Unmold pudding onto a serving platter. Spoon into individual serving bowls, and serve with a dollop of sweetened whipped cream.

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