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Burnt Walnut Bisque

  • 2 cups scalded milk
  • Yolks 3 eggs
  • 1 cup sugar
  • 2/3 cup chopped walnut meats
  • 1 cup heavy cream
  • 3/4 tablespoons vanilla
  • Few grains salt
Make custard of milk, eggs, one-third of the sugar, and salt. Caramelize remaining sugar, add nut meats, and turn into a slightly pan lined with butter. Cool pound, and pass through a puree strainer. Add to custard, cool, then add one cup heavy cream, beaten until stiff and vanilla. Freeze and mold.
Submitted by Cassyjean - Torrington, CT Aug 19, 2009 15 min 30 min 45 min


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