CookEat Recipe
Economical Pudding
Six small egg sponge puddings with No. 102 warm vanilla sabayon sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0485. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use six clean heatproof moulds and verify pudding egg mixture reaches 74°C, beyond historical 10-min guide if needed. No. 102 sauce also reaches 74°C before straining. Make one full sauce batch and pour over six puddings without assuming exact coverage. Limites : Mould volume, oven temperature, batter fill level, sauce yield and both 74°C textures untested. Boiling bath water volume depends on tin. No trial claimed.
Method
Steps
Step 1
Beat two whole eggs with 57 g granulated sugar five minutes. Beat in 43 g flour and half teaspoon baking powder to a light batter; add teaspoon vanilla. Lightly butter six moulds, divide batter and set in tin with boiling water halfway up moulds. Bake 10-minute printed guide and extend until centre reaches 74°C. Unmould warm.
Step 2
No. 102 component, full source batch: Beat two pasteurized egg-yolk equivalents with about 28 g granulated sugar in a clean heat-safe bowl for the printed two minutes.
Step 3
No. 102 component, full source batch: Bring about 120 mL milk and 120 mL cream with seven source drops vanilla essence to a boil in a clean saucepan. Slowly pour the hot dairy into the yolk-sugar mixture while stirring continuously so the yolks temper rather than scramble.
Step 4
No. 102 component, full source batch: Return to a clean saucepan and stir over gentle heat for the printed three minutes as a guide, without a hard boil. Check the egg-containing sauce reaches 74°C. Strain through a clean cheesecloth or fine sieve into a clean warm sauce bowl and serve promptly.
Step 5
Pour the one prepared No. 102 sauce batch over the six puddings; exact coverage unmeasured.
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