Recipes > Desserts > Puddings > Figaro Pudding

Figaro Pudding


  • 1 ounce gelatine
  • 1 pint sweet cream
  • yolks of 4 eggs
  • 6 tablespoonfuls sugar
  • 1 pint whipped cream
  • vanilla


Soak the gelatine in a little water for 15 minutes; place a saucepan with the sweet cream, yolks and sugar over the fire and stir until nearly boiling; add the gelatine and stir till it is dissolved; remove it from the fire and set aside to cool, stirring it now and then; when quite cold and beginning to thicken stir in lightly the whipped cream and flavor with vanilla; rinse out a mould with cold water, sprinkle with sugar, fill in the cream and set in a cool place to form; serve with cold strawberry sauce.


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Desserts and Salads (1920).

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