Transparent Pudding

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Beat eight eggs very light; add them to half a pound of butter, and the same of sugar, which have been beaten to a cream together; grate in half a nutmeg, set it on the fire in a stew-pan, and stir it constantly until it is hot. Do not leave it more than five minutes on the fire, as you only wish to slightly cook the whites of the eggs to prevent their running when put on the paste. Line two pie pans with delicate paste, and pour in the mixture. Bake in a moderate oven, and do not allow the top to burn, as it will, if not covered when first put in the oven. Cover with a pan until the bottom is cooked, and then a few moments colors the top. This pie has no meringue on top. Serve it with a tart pie, as it is a very sweet dessert.