Cream Pudding (Pouding a la Creme) a la Continentale

Ingredients

• One and a half cups milk
• yolks of two eggs
• three tablespoons sugar
• one tablespoon cornstarch
• two tablespoons brandy
• three tablespoons almond paste
• five tablespoons dissolved Cox’s gelatine
• one cup cake crumbs
• four tablespoons whipped cream

Method

1. 1

   Put one cup milk and chopped paste in a saucepan on the stove; when boiling, thicken with the cornstarch that has been dissolved in the other half cup milk; add brandy; last add the yolks and sugar that have been stirred to a souffle, let come to a boil, but take care not to let it boil.

2. 2

   Put the saucepan on ice, stir slowly until it gets cold, then add the gelatine.

3. 3

   Stir until it begins to thicken, add cake crumbs, then the whipped cream.

4. 4

   Fill a mould that has been glazed with lemon aspic, decorated with colored cream; leave on the ice until ready to serve.

5. 5

   Dip in lukewarm water, turn out on a paper doily with fruit sauce in the centre, garnish with spun sugar if at hand.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 506. The excerpt below is the record exactly as published.

eam Pudding ( Pouding a la Creme ) a la Continentale One and a half cups milk, yolks of two eggs, three tablespoons sugar, one tablespoon cornstarch, two tablespoons brandy, three tablespoons almond paste, five tablespoons dissolved Cox’s gelatine, one cup cake crumbs, four tablespoons whipped cream

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