Warm Walnut Puddings


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Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

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This is another delicious, old-fashioned recipe from Mrs. Bleuel, proprietress of the Berghotel Tulbingerkogel in the Vienna Woods. After we had already enjoyed a hearty game supper, Mrs. Bleuel presented these warm, comforting puddings, along with her famous “milk-cream” strudel and her noodles with poppy seeds. Walnut puddings are now a favorite dinner-party dessert at my table, because they can be made ahead and reheated. If you wish, substitute sliced natural almonds or skinned hazelnuts for the walnuts, or any combination of these three nuts.


  • Softened butter and dried bread crubs, for the cups
  • 1 cup ( ounces) fresh bread crumbs
  • ½ cup milk
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 4 large eggs, separated, at room temperature
  • 2 large egg whites, at room temperature
  • ½ cup sugar, divided
  • 1 cup (4 ounces) finely chopped walnuts
  • Warm Chocolate Sauce, for serving


  1. Position a rack in the center of the oven and heat to 350°F. Butter six 5-ounce pots-de-crème cups or ramekins. Sprinkle the cups with dried bread crumbs, tilt to coat, and tap out the excess crumbs.
  2. In a small bowl, soak the fresh bread crumbs in the milk for 5 minutes. Drain in a wire sieve. Press the excess milk out of the crumbs, discarding the milk. The bread crumbs should be pasty, but not too dry.
  3. In a medium bowl, using a handheld electric mixer on high speed, beat the butter until shiny and light in color, about 1 minute.
  4. In another bowl, beat the egg yolks and ¼ cup of the sugar on high speed until very thick and light in color, 2 to 3 minutes. Beat into the butter. Mix in the bread crumbs, then the walnuts.
  5. In a third bowl, using very clean beaters on low speed, beat the 6 egg whites until foamy. Increase the speed to high. Still beating, gradually add the remaining ¼ cup of sugar and beat until the whites form shiny, stiff peaks. Stir about one fourth of the whites into the walnut mixture, then fold in the remainder.
  6. Spoon into the cups and arrange the cups in a baking dish. Place in the oven and add enough hot water to the baking dish to come ½ inch up the sides of the cups. Bake until the puddings are puffed and a toothpick inserted in the center of a pudding comes out clean, about 30 minutes.
  7. Remove the cups from the baking dish and let stand at room temperature to cool slightly, 5 to 10 minutes. To serve, run a knife around the inside of each cup and invert the puddings onto dessert plates. Serve warm, with some warm chocolate sauce poured over each pudding.

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