Bohemian pudding with special custard recipe
This pudding was prepared in a rim pan and after turning it on a round Royal Doulton porcelain dish, we very carefully cut out a small section from the top of each pancake to reveal the mixed fruit inside.
12 small, very thin pancakes
1 ounce Butter
about ½ pint of sweet apple puree
2 oz. diced candied cherries
1 angelica ounce, softened and diced
3 ounces sultanas
1. Make the thin pancakes exactly as explained in the recipe and lay them out on a piece of oiled baking paper. Butter a regular border mold with the given butter.
2. Pour just enough lukewarm water over the candied fruit and raisin mixture to cover, never forgetting that if you could handle wine instead of water, even better; but the choice is purely optional.
3. Make the custard and when the fruits have soaked for 30 minutes in water or wine, drain them well and mix them with the apple puree. Spread a little of this mixture in the center of the pancake, then fold them into small squares or fan quarters. Place them in the border mold.
4. You will have spaces left in between, so pour in the special cream until the mold is full, then cover the top closely with foil.
5. Place in a large, shallow saucepan with enough boiling water to rise halfway up the pan. Cover and poach extremely gently for 50 minutes.
6. Cool in the refrigerator when absolutely cold and set, turn over the chosen dish. Fill a little special pastry cream in the central cavity, pass the rest around the outside of the mold on your dish and if you wish, you can take a small sharp knife and cut small pieces of the base, maintaining the top pancakes so that mixed fruits and raisins are disclosed as well. It’s purely a garnish trick; but is of no importance except for the eyes.
Special cream: –
This is neither more nor less than a much thicker basic custard.
½ pint of milk
vanilla bean if possible
4 egg yolks separated
1½ ounce flour
3 ounces powdered sugar
1. Place the flour, powdered sugar and egg yolks in a bowl and whisk until very pale and fluffy.
2. Heat the milk to a boil with the vanilla bean. Remove, wipe clean and store the pod.
3. Pour some of the boiling milk over the egg / flour / sugar mixture and stir until combined.
4. Pour in the rest of the milk, stir again and, once fully incorporated, pour the top of a double saucepan over hot water and stir over low heat using a wooden spoon. Continue until the cream is really thick. Then use as explained in the recipe above.