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Custard Pudding
Quart-mold coconut custard with No102 Sabayon. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2464. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Egg custard74°C and rapid cooling, mold fill below rim, No102 pasteurized yolks. Limites : Actual mold usable volume, surplus, custard contraction and No102 coverage unknown.
Method
Steps
Step 1
Beat TWO pasteurized yolks with ounce sugar two minutes. Boil separate gill milk and gill cream with vanilla, temper yolks, gently heat safely to74°C without curdling, strain and measure FINISHED Sabayon.
Step 2
Whisk TWO whole eggs PLUS THREE extra yolks with sugar, vanilla/lemon, milk and cream. Starting liquids alone are ~947mL before eggs and coconut, almost a QUART mold: measure capacity, pour ONLY what fits safely below rim and rapid-chill any surplus, recording volume actually used.
Step 3
Butter quart mold, coat bottom/sides with ounce coconut, chill mold over external clean ice. Strain measured custard into mold, water-bath bake forty-five-minute guide to safe centre74°C; unmold, add measured FINISHED No102 hot Sabayon and serve hot or rapidly chilled cold.
Step 4
Preparation information: External clean ice for chilling mould — unprinted.
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