Delmonico Pudding

2 ratings

prep time:: 3 1/2 hours (including waiting for custard to set)
total time:: 28 hours (including refrigeration)

Makes 10 - 12 servings

Louisa

A blancmange-style dessert with rich vanilla custard soaking chewy almond macaroons, swathed in meringue.

ingredients

2 packages unflavored gelatin
2 cups whole milk
5 eggs
1 1/4 cups granulated sugar, divided
salt
1 teaspoon vanilla extract
1 pint heavy whipping cream
3 dozen small almond macaroons (make sure they’re almond, not the more common coconut kind!)
5 tablespoons pine nuts
2 tablespoons crystallized ginger

directions

1
Dissolve the gelatin in one cup cold milk.
2
Separate five eggs. (Refrigerate whites while making custard.) Beat yolks, gradually adding 3/4 cup sugar. Slowly beat in the remaining cup milk and a pinch of salt.
3
Cook over low heat until mixture begins to thicken into custard. (Be patient! Eventually, it will coat the spoon.)
4
Cool slightly and add vanilla. Stir in the gelatin/milk mixture and refrigerate for about 1 1/2 to 2 hours.
5
When the custard begins to set, beat egg whites into a stiff meringue. Gradually add 1/2 cup of sugar.
6
Beat the whipping cream until it forms stiff peaks. Fold the whipped cream into the meringue mixture and divide into two equal parts.
7
Fold one part into the custard. Reserve the other part for a topping.
8
Line a 9 x 12 inch pan with a layer of almond macaroons. Pour the custard mixture over the top. (If the cookies rise to the surface, push them back down to the bottom of the pan with the back of a spoon.)
9
Carefully spread the reserved cream and meringue mixture over the top of the custard. Refrigerate for at least 24 hours and preferably longer.
10
When ready to serve, toast pine nuts in a skillet over a low heat, stirring constantly for about two minutes until they are slightly brown.
11
Chop the ginger as fine as you can.
12
Arrange individual portions of pudding in serving dishes or martini glasses. Sprinkle the top of each serving with pine nuts and a little ginger.

notes

This is my family's favorite Christmas treat, updated and tweaked so you can serve it anytime. Perfect for dinner parties because you HAVE to make it ahead of time!

Source: Louisa Edwards