Frozen Pudding I
- 2 1/2 cups milk
- 1 cup sugar
- 1/8 teaspoonful salt
- 2 eggs
- 1 cup heavy cream
- 1/4 cup rum
- 1 cup candied fruit, cherries, pineapples, pears, and apricots
Cut fruit in small pieces, and soak two or three hours in brandy to cover, which prevents fruit from freezing; make a custard of milk, sugar, salt, and eggs; strain, cool, add cream and rum, then freeze. Fill a brick mold with alternate layers of the cream and fruit; pack in salt and ice and let stand two hours.
Submitted by Aug 19, 2009
15 min
30 min
45 min