Burnt Walnut Bisque
A dish with scalded milk and yolks 3 eggs at the center.
contains dairycontains eggscontains nuts
Ingredients
US
Metric
- 470 ml scalded milk
- Yolks 3 eggs
- 240 ml sugar
- 160 ml chopped walnut meats
- 240 ml heavy cream
- 11 ml vanilla
- Few grains salt
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
- 1 cup heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- Make custard of milk, eggs, one-third of the sugar, and salt. Caramelize remaining sugar, add nut meats, and turn into a slightly buttered pan. Cool, pound, and pass through a purée strainer. Add to custard, cool, then add one cup heavy cream, beaten until stiff, and vanilla. Freeze and mould.
Nutrition (estimated, per serving)
| Calories | 503 |
|---|---|
| Protein | 7.7 g |
| Fat | 27.5 g |
| Carbs | 59.4 g |
| Fiber | 1.3 g |
| Sodium | 62 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States