Custard Pudding, No.1
- 1 quart cream or milk
- 2 large spoonfuls flour
- Bitter almonds, broken up
- 8 egg yolks, well beaten
- 4 egg whites, well beaten
- 4 Tbsps brandy or white wine
- 1 tsp powdered nutmeg
- 1/2 cup sugar
- Butter
Take 5 Tbsps out of a quart of cream or milk and mix with the flour. Set the rest of the milk to boil, flavoring it with bitter almonds broken up. When it has boiled hard, remove from the fire, strain and stir into the milk and flour. Set aside to cool off. Beat with enthusiasm 8 egg yolks and 4 egg whites. Add to the milk. Then stir in the brandy or white wine, powdered nutmeg and sugar. Butter a sizeable bowl or mold. Pour in the mixture. Tie a cloth tightly over it. Put into a pot of boiling water and boil for 2 hours, putting in more hot water into the pot as needed. When the pudding is done, set aside and take a deep breath to cool before you turn it out. Serve with butter and sugar stirred together to a cream and flavored with lemon juice or orange.
Submitted by Jun 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min