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| RECIPE FOR CABINET PUDDING |
Title: Cabinet Pudding
Serves: 6
Ingredients:
| 1.00 | c | Half-and-half or light cream | | 2.00 | tb | Sugar | | 4.00 | | Egg yolks | | 0.25 | ts | Salt | | 1.00 | pk | (1 tablespoon) unflavored | | | -gelatin | | 2.00 | tb | Cold water | | 0.33 | c | Heavy cream | | 1.00 | ts | Vanilla | | 2.00 | tb | Mixed candied fruits | | 0.33 | c | Diced firm sponge cake, | | | -landyfingers, or macaroons |
Instructions:
Makes 6 Servings This is a deluxe pudding sometimes called ""diplomate" pudding, which resembles both a Bavarian cream and a Russe.
Red currant jelly Candied fruits and whipped cream for garnish Scald half-and-half or light cream with the sugar.
Whisk the egg yolks in a bowl with the salt.
Whisk a portion of the scalded cream into the egg yolk and, when blended, add the egg mixture into the remaining hot cream.
Cook over low heat for 2 or 3 minutes longer; do not boil.
The custard should coat the back of a wooden spoon when finished.
In a small bowl, soften the gelatin in the cold water.
Add the gelatin to the custard.
Cool.
Stir in the heavy cream, vanilla, candied fruits, and diced cake or ladyfingers.
Brush a 1-quart mold generously with the jelly, and turn the mixture into the mold.
Cover and chill about 2 to 4 hours, until set.
Unmold onto a serving platter and garnish or decorate with additional candied fruits and plain whipped cream.
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