Pudding Like a Night on the Sea
Here's how to make "pudding like a night on the sea."
- 6 tablespoons lemon juice (squeeze 3 to 5 lemons)
- 4 eggs
- ½ cup sugar
- ½ cup cream
- 1 tablespoon corn starch
1. Carefully separate the yolks of the eggs from the whites.
2. Put the egg yolks in a thick-bottomed pan (the thick bottom will keep the pudding from sticking once it is heated) and beat them with an electric mixer until they are foamy.
3. Add the sugar very slowly, beating constantly. Beat until this mixture is pale yellow and thick enough so that if you drop some from your beater it leaves a trail for a few seconds before it blends into the rest of the pan.
4. Beat in the lemon juice.
5. In a bowl, beat the cornstarch into the cream until there are no lumps.
6. Now put the pan with the beaten yolks on the stove over very low heat and slowly add the cream mixture, stirring all the time with a wooden spoon.
7. Keep stirring until the mixture is very thick. Scrape the bottom of the pan with your spoon as you stir, so that the pudding doesn't stick.
8. When the mixture is pudding thick, take it off the stove and let it cool about seven minutes.
9. In a mixing bowl, beat the egg whites until they are stiff. Then mix them gently into the pudding. To cool the pudding quickly, put it in the freezer.
What makes the pudding fluffy is the air that you have beaten into it. But the air will gradually escape, so make the pudding only an hour or so before you plan to eat it.