Recipe: Cardinal Snow Pudding with Custard Sauce from McCall's Cooking School
Desserts - Puddings, GelatinCardinal Snow Pudding with Custard Sauce
Source: McCalls Cooking School
SNOW PUDDING:
2 pkg. (3-ounce size) raspberry-flavored gelatin
2 cups boiling water
2 pkg. (10-ounce size) frozen sliced strawberries
3 eggs whites (1/3 cup)
1/4 teaspoon cream of tartar
CUSTARD SAUCE:
1 1/2 cups milk
3 egg yolks
1/4 cup sugar
Dash salt
1/2 teaspoon vanilla extract
1 cup heavy cream
2 Tablespoons confectioners' sugar
3 whole strawberries
MAKE SNOW PUDDING:
In a large bowl of electric mixer, dissolve gelatin in boiling water, stirring. Add berries; stir until berries and juice are thawed (mixture will begin to thicken), refrigerate.
Put egg whites and cream of tartar in the small bowl of electric mixer. Beat egg whites on high speed until stiff peaks hold when beaters are slowly raised.
Add beaten egg whites to gelatin mixture; beat at medium speed 2 minutes longer, or until fluffy. Turn into a 2-qt heart-shaped mold.
Refrigerate 3 hours or overnight, until firm.
PREPARE CUSTARD SAUCE:
Heat milk in top of double boiler over direct heat until bubbles appear around edge of pan.
In medium bowl, beat yolks, sugar and salt thoroughly. Very slowly pour hot milk into egg mixture, beating constantly. Return mixture to double-boiler top.
Place boiler top over hot-not boiling-water. (Water in lower part of boiler should not tough upper part.) Cook, stirring constantly with metal spoon, until a thin coating forms on the spoon (8 to 10 minutes). Pour into a bowl; place waxed paper on surface of custard.
Set bowl of custard in bowl of cold water. Let stand until cool; stir in vanilla; cover again with waxed paper and refrigerate until well chilled.
To serve:
Run spatula around edge of mold to loosen. Invert over platter; place a hot, damp towel over mold, shake to release. Refrigerate.
In medium-sized bowl, beat cream with confectioners' sugar until stiff peaks hold when beaters are raised.
Pour Custard Sauce around pudding. Put cream into pastry bag fitted with number-4 tip; pipe around edge, bottom and on top of pudding; decorate with strawberries.
Servings: 8-10.
Source: McCalls Cooking School
SNOW PUDDING:
2 pkg. (3-ounce size) raspberry-flavored gelatin
2 cups boiling water
2 pkg. (10-ounce size) frozen sliced strawberries
3 eggs whites (1/3 cup)
1/4 teaspoon cream of tartar
CUSTARD SAUCE:
1 1/2 cups milk
3 egg yolks
1/4 cup sugar
Dash salt
1/2 teaspoon vanilla extract
1 cup heavy cream
2 Tablespoons confectioners' sugar
3 whole strawberries
MAKE SNOW PUDDING:
In a large bowl of electric mixer, dissolve gelatin in boiling water, stirring. Add berries; stir until berries and juice are thawed (mixture will begin to thicken), refrigerate.
Put egg whites and cream of tartar in the small bowl of electric mixer. Beat egg whites on high speed until stiff peaks hold when beaters are slowly raised.
Add beaten egg whites to gelatin mixture; beat at medium speed 2 minutes longer, or until fluffy. Turn into a 2-qt heart-shaped mold.
Refrigerate 3 hours or overnight, until firm.
PREPARE CUSTARD SAUCE:
Heat milk in top of double boiler over direct heat until bubbles appear around edge of pan.
In medium bowl, beat yolks, sugar and salt thoroughly. Very slowly pour hot milk into egg mixture, beating constantly. Return mixture to double-boiler top.
Place boiler top over hot-not boiling-water. (Water in lower part of boiler should not tough upper part.) Cook, stirring constantly with metal spoon, until a thin coating forms on the spoon (8 to 10 minutes). Pour into a bowl; place waxed paper on surface of custard.
Set bowl of custard in bowl of cold water. Let stand until cool; stir in vanilla; cover again with waxed paper and refrigerate until well chilled.
To serve:
Run spatula around edge of mold to loosen. Invert over platter; place a hot, damp towel over mold, shake to release. Refrigerate.
In medium-sized bowl, beat cream with confectioners' sugar until stiff peaks hold when beaters are raised.
Pour Custard Sauce around pudding. Put cream into pastry bag fitted with number-4 tip; pipe around edge, bottom and on top of pudding; decorate with strawberries.
Servings: 8-10.
MsgID: 0072362
Shared by: Micha in AZ
In reply to: ISO: McCall's Cooking School Cardinal Snow pu...
Board: Cooking Club at Recipelink.com
Shared by: Micha in AZ
In reply to: ISO: McCall's Cooking School Cardinal Snow pu...
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: McCall's Cooking School Cardinal Snow pudding /custard sauce? |
Nancy Stephenson, Clarks Summit, PA | |
2 | Recipe: Cardinal Snow Pudding with Custard Sauce from McCall's Cooking School |
Micha in AZ | |
3 | Thank You: Cardinal Snow Pudding with Custard Sauce |
Nancy Stephenson, Clarks Summit, PA |
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