Bohemian Pudding with Custard Special Recipe
This pudding was made in a rim pan and after forming it into a Royal Doulton porcelain round plate, we very carefully cut out a small section from the top of each pancake to reveal the mixed fruits inside.
Ingredients:-
12 very thin and small pancakes
1 ounce. butter
about ½ pint sweetened applesauce
special flan
2 oz. ice cream cherries in cubes
1 ounce. soft angelica, diced
3 oz. sultans
Method:-
1. Make the thin pancakes exactly as explained in the recipe and spread them out on a piece of greased parchment paper. Butter an ordinary rimmed pan with the given butter.
2. Pour enough warm water over the candied fruit and sultanas mixture to cover, not forgetting that if you can manage wine instead of water, all the better; but the choice is purely optional.
3. Make the pastry cream and when the fruits have macerated for 30 minutes in the water or wine, drain them well and mix them with the applesauce. Spread some of this mixture over the center of the pancake, then fold it into small squares or quarters in a fan shape. Place them in the rim mold.
4. You will have spaces in the middle, so pour the special pastry cream until the mold is full, then cover the top with kitchen paper.
5. Place in a wide, shallow saucepan with enough boiling water to halfway up the sides of the pan. Cover and let poach with extreme delicacy for 50 minutes.
6. Cool in refrigerator when completely cold and curdled, unmold in the chosen dish. Fill some of the special custard into the center cavity, pipe the rest around the outside of the pan on your plate and if you like you can take a sharp knife and cut off small pieces of bases, now the tops of the pancakes to that this is how mixed fruits and sultanas are disclosed. This is purely a garnish trick; but it is of no importance except to the eye.
Special pastry cream:-
It is neither more nor less than a much thicker basic pastry cream.
Ingredients:-
½ pint of milk
vanilla bean whenever possible
4 separate egg yolks
1½ ounces flour
3 oz. castor sugar
Method:-
1. Place the flour, caster sugar and egg yolks in a bowl and beat until very pale and foamy.
2. Heat the milk to the boiling point with the vanilla bean. Remove, clean and store the capsule.
3. Pour some of the boiling milk over the egg/flour/sugar mixture and stir until smooth.
4. Pour in the rest of the milk, stir again and when perfectly incorporated invert into the top of a double saucepan over hot water and stir over low heat with a wooden spoon. Continue until the cream is really very thick. Then use as explained in the recipe above.