Cream Pudding

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • ½ cup powdered sugar
  • 5 yolks of eggs
  • ½ cup milk
  • 1 tablespoon granulated gelatine
  • ¼ cup cold water
  • 1 cup cream, whipped
  • 1 tablespoon vanilla

Method

Soften the gelatine in the water a few minutes. Stir yolks and sugar with Dover egg beater until very, very light; add milk, the softened gelatine, vanilla and fold in the cream, whipped stiff. Cook over boiling water (in double boiler) until the mixture coats the spoon. Turn into a mould and let stand several hours to chill.