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Recipe for Snow Pudding | Almanac.com

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Snow Pudding

Yield
4 to 6 servings
Category
Puddings and Custards
Course
Desserts
Credit
Janice Stillman
Sources
Recipes with a History

Snow Pudding
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Ingredients
Pudding:
1 envelope unflavored gelatin
1/2 cup cold water
1/4 cup lemon juice
3/4 cup sugar
1-1/2 cups boiling water
1 egg, separated
Sauce:
1 cup milk
1/4 cup sugar
1/2 teaspoon cornstarch
1/4 teaspoon vanilla
Instructions

For pudding: Put the cold water into a large mixing bowl and sprinkle the gelatin over it. Allow it to set for 1 minute. Add the hot water, lemon juice, and sugar and stir until the gelatin and sugar dissolve. Refrigerate the pudding until it is thick, but not firm (6 to 8 hours). In a separate bowl and with an electric mixer, beat the egg white until it forms soft peaks. Remove the gelatin from the refrigerator and fold the egg white into it. Return to the refrigerator until ready to serve.

For sauce: In a saucepan, stir together the egg yolk, cornstarch, and sugar. Add the milk and cook over medium heat, stirring constantly until slightly thick. Remove from the heat, stir in the vanilla, and set aside to cool. Spoon the sauce over individual servings of pudding.

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Comments

Anne (not verified)

5 months ago

My Grandmother Margaret Blake Hadley of Bellows Falls; used to make us grandchildren this fantastic pudding and sauce every Visit to Connecticut~ Yum!!!