I recently had a delightful molded pudding at a very nice restaurant. It was a little firmer, and jiggled a little more, than traditional puddings–and I wondered how it was made.
Then I saw a recipe in an advertisement in a hundred-year-old magazine for American Cream that looked like it might make a dessert similar to the one I’d eaten in the restaurant, so I gave it a try.
The American Cream was all that I’d hoped it would be. It was creamy with just hint of sweetness. And, when topped with Chocolate-flavored Whipped Cream, it was almost decadent.
When I served this dessert, guests enjoyed the American Cream; they absolutely raved about the Chocolate-Flavored Whipped Cream.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
American Cream with Chocolate Whipped Cream
2 eggs, separated
1/4 cup milk + 1 3/4 cups milk
1 envelop unflavored gelatin
2 tablespoons sugar + 2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
Chocolate-flavored Whipped Cream
1/2 cup heavy whipping cream
2 tablespoons confectioners sugar
1/2 – 1 teaspoon cocoa
Whisk egg yolks until smooth, add salt. Set aside.
Put 1/4 cup milk in a small dish. Sprinkle gelatin and sugar evenly over the cold milk and allow the gelatin to absorb the milk. Set aside.
Put egg whites in a small bowl, and beat until stiff peaks form. Set aside.
Heat the 1 3/4 cups milk in a saucepan using medium heat until it comes to a boil. Quickly stir in gelatin and sugar mixture; then add the egg yolks while stirring constantly. As soon as it returns to a boil remove from heat, and immediately fold in the beaten egg whites. Stir in the salt and vanilla. If not smooth, press the mixture through a sieve. Put in a serving bowl, or spoon into individual serving cups or glasses. Chill for at least 3 hours in the refrigerator. Serve with Chocolate-flavored Whipped Cream.
Chocolate-flavored Whipped Cream: Place the whipping cream in a bowl and beat until stiff peaks form. Add confectioners sugar and cocoa, and continue beating until thoroughly mixed.