- 1 pint (2 cups) milk
- 4 eggs
- 4 heaping tablespoonfuls (4 ozs.) sugar
- 1 teaspoonful vanilla extract
Beat the eggs and the sugar together, then add the milk and the vanilla extract. Divide the mixture into buttered earthenware custard cups, cover with buttered papers, and steam gently for half an hour.
VERMICELLI PUDDING
- ¼ lb. vermicelli
- 1 pint (2 cups) boiling milk
- 1 oz. (1 heaping tablespoonful) butter
- 2 ozs. (2 heaping tablespoonfuls) sugar
- 2 tablespoonfuls finely chopped blanched almonds
- 3 eggs
- Grated rind 1 lemon
- ¼ teaspoonful grated nutmeg
Crush the vermicelli in the hand till it is in quite short pieces. Put it into the boiling milk, then add the butter, and stir over the fire till it becomes thick; this will take a quarter of an hour. Remove from the fire, add the sugar, almonds, grated rind of lemon, nutmeg, and the yolks of the eggs, stir all to mix thoroughly, then add the stiffly beaten whites and stir them in gently. Pour into a well-buttered earthenware dish, cover with the lid or a buttered paper, and steam for one hour. Serve with sweet sauce.
The pudding can be baked in a moderate oven till it is nicely browned. Serve with cream.
WALNUT PUDDING
- 16 walnuts
- 1 oz. (1 heaping tablespoonful) butter
- 1 teaspoonful almond extract
- ½ teaspoonful vanilla extract
- Pinch salt
- 2 heaping tablespoonfuls browned bread crumbs
- 1 pint (2 cups) milk
- 3 eggs
Blanch the walnuts, then chop them finely, and mix with the bread crumbs; put them into a fireproof dish with the milk, and allow to boil up; then simmer for ten minutes.
Remove from the fire, and when cool stir in the yolks of the eggs one by one, add the salt, extracts, and the sugar; mix thoroughly. Beat up the whites to a stiff froth, and fold them in gently.