Cream Pudding

Preparation info
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By Lizzie Black Kander

Published 1903

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  • ½ cup powdered sugar
  • 5 yolks of eggs
  • ½ cup milk


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.