Snow Pudding with Custard
by Katherine Perry
FROM COMFORTS FOR THE SICK
½ box gelatine, ½ pint cold water, 1 pint boiling water, 1 cup sugar, juice of 2 lemons. When nearly cold, add beaten whites of 4 eggs. Make custard of yolks of 4 eggs, 1 pint of milk, sugar, and pour over.
Soak the gelatine in the cold water until quite soft before adding the boiling water, sugar and juice. Beat the egg whites until quite stiff, and then beat in the gelatine mixture. Once light and fluffy, the mixture can either be scooped into bowls, like clumps of snow, and refrigerated until set, or poured into a mold. (If you’ve forgotten your everyday custard recipe, you can follow the one below, which uses a double-boiler.)
CUSTARD FOR SNOW PUDDING
FROM UNKNOWN MANUSCRIPT, 1887
Put the milk in a kettle of boiling water. When near a boiling point, put the eggs (after beaten) and three tablespoons of sugar in. Let it begin to thicken and pour over the pudding when cold.
Whisk a small amount of the hot milk with the egg yolks to temper them before adding to pot. A pinch of salt and a ½ teaspoon of vanilla greatly enhance this custard.