Snow Pudding

From Recipes with a History

Puddings and Custards Recipes

Yield: 12 servings

• Base:
• 2 packages unflavored gelatin
• 1/2 cup cold water
• 1/2 cup lemon juice (approximately 2 lemons)
• 2 cups sugar
• 2 cups boiling water
• 5 egg whites
• Light Custard Sauce:
• 1 quart milk
• 5 egg yolks
• 1/2 cup sugar
• pinch of salt
• 2-1/2 tablespoons cornstarch
• 1 teaspoon vanilla

Dissolve:

Unflavored gelatin in cold water.

Add lemon juice, sugar, boiling water.

Let gel until syrupy and just starting to set.

Beat egg whites until they form soft peaks, then beat in the gelatin until the mixture is really fluffy and white. Rinse a 1-1/2- to 2-quart mold with cold water and turn the pudding into it. Chill until firm, preferably overnight, then unmold onto a serving platter and serve with Light Custard Sauce.

Light Custard Sauce

In a double boiler or over low heat, heat milk. Beat egg yolks until fluffy, then slowly add to milk, then sugar and a pinch of salt. Heat mixture, stirring, then remove about 1/4 cup and dissolve cornstarch in it. Stir cornstarch mixture into custard; continue to cook and stir until slightly thickened (10 to 15 minutes). Let cool, then add vanilla.

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