Pecans lend pale color and a deep but subtle flavor to this soft molded dessert.
Ingredients
- 3 cups milk, divided
- 2¼ cups finely chopped pecans
- 1 cup whipping cream
- 1 vanilla bean, split lengthwise
- 2 envelopes unflavored gelatin
- ½ cup sugar
- Garnish: pecan halves
How to Make It
- Bring 2 cups milk and next 3 ingredients just to a simmer in a medium saucepan. Reduce heat to low; cook over low heat 25 minutes, stirring occasionally. Strain; discard pecans. Return strained milk mixture to saucepan. Scrape seeds from vanilla bean into cream mixture with back of a knife.
- Meanwhile, sprinkle gelatin over 1 cup milk, and let stand 10 minutes. Add to strained mixture in saucepan, and cook over medium-low heat, stirring constantly, 5 minutes or until gelatin dissolves. Increase heat to medium; add sugar, and stir until sugar dissolves (about 2 to 3 minutes). Remove from heat.
- Divide mixture among 7 (6-oz.) custard cups. Cover and chill 2½ hours to 2 days. Gently run a small knife around outer edge of each custard cup to break seal. Dip bottom of each cup in warm water for about 15 seconds. Unmold desserts onto serving plates, and carefully remove cups. Garnish, if desired.
