Grandma McCall’s Snow Pudding

A McCall Family Favorite

Share Pin It

Prep Information

Prep Time

20 minutes

Cook Time

Including chilling about 180 minutes

Serves

6 people
Floating Island, a European dessert of French origin called Oeufs a la neige in French, in Hungarian Madartej (Bird's Milk). The vanilla custard is made of egg yolk, milk, sugar and vanilla, the white meringue on top is made of cooked whipped egg white (Selective Focus, Focus in the middle of the chocolate pieces)

Ingredients

  • Snow Pudding Ingredients
  • 1 envelope Knox gelatin
  • 1/4 cup cold water
  • 1 cup boiling water
  • 2/3 cup sugar
  • 1/4 cup lemon juice
  • Whites of 3 eggs
  • Boiled Custard Ingredients
  • 2 cups scalded milk
  • Yolks of 3 eggs
  • 1/4 cup sugar
  • pinch of salt
  • 1/2 teaspoon vanilla

Instructions

  • Snow Pudding Instructions
  • Soak gelatin in cold water. The water will absorb the gelatin and get semi-solid. Add 1 c. boiling water until the mixture is completely dissolved. Add sugar and lemon juice, strain for lumps/seeds and set aside in cool place to gel. Occasionally stir mixture and when quite thick, beat until frothy.
  • Beat egg whites until stiff and add to gel mixture. Beat until stiff enough to hold it's shape. Transfer to a large bowl and chill until set, about 3 hours
  • Boiled Custard Sauce
  • Beat eggs slightly. Add sugar and salt. Stir constantly while adding hot milk. Cook in double boiler, continuing stirring until mixture thickens and a coating is formed on the spoon. Add the vanilla and beat slightly. Chill for about 2 hours.
  • To serve, spoon the custard into glasses or bowls and top with the chilled snow pudding.
  • Note: If making this for a crowd, double the recipe.
Back To Top