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 Aug 19, 2009
15 min
30 min
45 min