“That custard pudding was delicious, so light and yummy!” – received this morning by text from the grandaughter of Anna del Conte who babysat for us. The reason I felt it necessary to say who said that is that one could assume that she appreciates good food and therefore trust her judgement.
In the words of Granny Dot:
3 teacupsful of milk, 1 teacupful of castor sugar, 1 teaspoonful vanilla essence, 1/2 oz. best leaf gelatine, 3 eggs, some jam.
Put the milk, sugar, vanilla and gelatine into a pan and dissolve. Stir in the yolks very slowly and stir continuously, till it all thickens, but does not boil. Whip the whites to a stiff froth, stir them in, and turn it all into a mould, in which any jam to taste has been put. leave in a cool place to set.
500 mls milk
125g caster sugar
4 sheets of leaf gelatine
1 tsp vanilla extract
3 eggs, separated
1. Heat the milk and sugar until the sugar has melted then add the gelatine and vanilla. Stir until it melts.
2. Add the yolks of the eggs and very patiently stir until it thickens. There are two ways of doing this. Either do as Granny Dot says, adding the yolks to the milk, or if the milk mixture is hot and you risk scrambling the yolks, pour it in a stream onto the yolks, stirring all the time before transferring the mixture back to the pan and stirring for half an hour until it coats the back of a wooden spoon. It will not be thick as such, just thicker than it was.
3. Leave it to cool for twenty minutes or so.
4. Whisk the whites to medium peak.
5. Stir in a third of them and then fold in the remaining whites.
6. After rinsing the mould with water to aid their removal once set, place some jam or coulis into the base of a timbale mould and spoon the custard souffle mixture on top.
7. Leave to set in the fridge for about 2 or 3 hours or so.
8. To serve, loosen the edges with a thin spatula, place a small plate on top of the mould, turn it over and tap the top until the pudding falls. You could smarten it up with some berries or eat as is.