Pudding og fromasj

Erken's molded dessert from 1914 in which a mold is lined with pineapple slices and filled with vanilla-cooked rice pudding with egg yolks, apples, bananas, and custard, chilled and turned out.

A cold pineapple pudding from Erken 1914: a foam of 2 egg yolks and sugar with lemon juice and 6 gelatin sheets, folded with 2.5 dl stiffly whipped cream, stiffly whipped egg whites, and finely cut canned pineapple. It sets in a sugar-dusted, moistened mold and is turned out.

Cold orange bavarois of orange and lemon juice, sugar, whipped cream and gelatin, set in a sugar-dusted mold garnished with orange segments and served with orange sauce. From Erken's Stor kokebok 1914, p. 452.

Classic orange mousse (fromasj) from Erken 1914: egg yolks and sugar are whisked, orange and lemon juice plus wine are added, heated until it thickens (do not boil), cooled, and folded with stiffly beaten egg whites and dissolved gelatin (5 sheets). Sets in a mold and is turned out.

Orange mousse II from Erken 1914: a yolk mixture of 2 egg yolks and 100 g sugar with wine, orange juice and 7 gelatin sheets, folded with 2 dl stiffly whipped cream and stiffly beaten egg whites, layered with orange slices in a mold. Can be varied as lemon mousse.

Cold orange pudding: sugar syrup boiled 10 minutes, mixed with the juice of 10 oranges, dissolved gelatin and whipped cream, set in a moistened mold. Erken, Stor kokebok 1914, p. 452.

Cold orange pudding no. II with the juice of 6 oranges and 2 lemons, 300 g sugar, gelatin and stiffly whipped cream, set in a sugar-dusted mold. Erken, Stor kokebok 1914, p. 452–453.

Erken's classic bavaroise à la crème: a vanilla-cooked custard with gelatin, cooled and blended with stiffly whipped cream, set in a sugar-dusted or caramel-lined mold. With variations of fruit purée and combination molds.

Cold vanilla pudding with sherry from Erken (1914): egg yolks, sugar, vanilla, gelatin and cream are heated to the boiling point, cooled, mixed with sherry and stiffly whipped cream, set in a mold and served with a red sauce.

French flour pudding from Erken 1914: a butter-and-flour base thinned with boiling cream and sugar, with 6 egg yolks, 90 g ground almonds and 3 stiffly beaten egg whites folded in, cooked in a water bath 2 hours or baked in the oven about 45 min.

Classic strawberry fromage (Bavarian cream) from Erken's Stor kokebok 1914: an egg foam of 4 yolks and 125 g sugar heated with cream, set with 9 gelatin leaves, folded with whipped cream and layered with 200 g strawberries in a mold. Chilled and turned out.

Erken's Jubilee pudding (1914) for 8: a mold lined with sponge cake slices, filled with vanilla apple compote and fruit/jam, topped with a cooked milk-and-flour batter with butter, egg yolks, and stiffly whipped egg whites, baked in a water bath in the oven for about 25 min and flambéed with ½ dl rum at serving.

Erken's cabinet pudding from 1914: cubes of sponge cake layered with currants and candied peel in a greased mold, poured over with whisked eggs, sugar, and creamy milk, steamed in a water bath for 1 hour and served hot with vanilla sauce.

Coffee mousse from Erken 1914: a whisked egg-and-sugar base of 3 eggs and 100 g sugar mixed with strong coffee (40 g coffee, 1.5 dl water), 4 dl stiffly whipped cream, and 4 gelatin sheets. Can be frozen instead of set with gelatin. 6 servings.

Caramel mousse from Erken 1914 for 12: burnt sugar with chopped almonds thinned with 2 dl coffee, cooled and whipped together with 1 l stiffly whipped cream and 30 g gelatin, set in a moistened mold and turned out.

Caramel custard I from Erken 1914: 12 egg yolks and 6 whites whisked with 60 g sugar, thinned with 1 liter boiling vanilla cream, poured into a mold set with caramel from 250 g sugar and water, baked in a water bath 1.5–2 hours. Make the day before, turn out cold. Serves 8–10.

Classic caramel custard from Erken 1914: 1.5 l milk boiled with 150 g sugar and vanilla bean, cooled, 7 beaten eggs stirred in and whisked half an hour. Poured into a mold glazed with caramel from 250 g sugar and 1 dl water, steamed in a water bath 1½–2 hours and turned out cold. Serves 8–10.

Egg-free caramel custard from Erken 1914: 5 dl boiled milk with 1½–2 gelatin sheets, vanilla powder and 2 tbsp browned sugar, folded with 5 dl stiffly whipped cream and set in a mold glazed with caramel from 250 g sugar and a little water. Make the day before serving.

Erken's caramel rice custard from 1914: rice grains cooked tender in milk, combined with egg, sugar and vanilla, filled into a caramelized mold and steamed in a water bath about 1 hour. Served warm or cold.

Cooked cornstarch pudding from Erken's Stor kokebok 1914: a foam of 3 egg yolks and 60 g sugar, 60 g cornstarch, 1 l milk, and ground almonds is brought to a boil, stiffly beaten whites are folded in, and it is poured into a water-rinsed mold. Served with a red berry sauce.

Erken's macaroni pudding (1914) for 8: 250 g macaroni is parboiled in water, cooked tender in 1.5 l milk, mixed with butter, sugar, and 8 eggs whisked with cream, steamed in a water bath in the oven for about 1½ hours, and served with red berry sauce.

Macaroon fromage from Erken's Stor kokebok 1914: a vanilla cream of 5 dl whipped cream, 100 g sugar, and 10 g gelatin, divided into a red and a white portion, layered in a moistened mold with finely cut macaroons. A cold dessert for 8.

Almond pudding from Erken 1914: 80 g finely chopped almonds brought to a boil with 2.5 dl cream and 80 g sugar, set with 10 g gelatin and folded with 3 dl stiffly whipped cream, turned out of a moistened mold and served with a red sauce.

Erken's deluxe plum pudding from 1914: kidney suet, flour, rusk crumbs, sultanas, candied peel, almonds, lemon, spices, eggs, milk and rum are combined, rested 12 hours, boiled in a pudding cloth 6–8 hours and served flambéed. Serves 8.

Erken's plum pudding III (1914): apples, raisins, sultanas, currants, kidney suet, soaked white bread, sugar, candied lemon peel, orange, spices, almonds, eggs and brandy are combined, filled into a greased mold, tied over with a cloth and cooked in a water bath for 4 hours. Served with wine sauce or a flaming sauce.

Princess pudding from Erken's Stor kokebok 1914: a roux of 90 g butter and 90 g flour thinned with 4 dl milk, cooled and combined with 8 egg yolks whipped with 60 g sugar, folded with stiffly beaten whites, cooked 1 hour in a water bath in the oven. Served at once with red sauce.

Pudding à la russe from Erken 1914: an egg custard of 6 egg yolks, 160 g sugar and 1.5 dl vanilla cream, set with 8 gelatin sheets, flavored with ground almonds, currants, orange essence and wine/madeira/rum, and folded with 2 dl whipped cream. A cold molded dessert for 8.

Baked milk pudding from 1914: butter, cream-rich milk and flour are brought to a boil, mixed with sugar, rusks, almonds, lemon zest, cardamom and currants, baked for 1 hour in a mold and served with red sauce.

Classic baked rice pudding from Erken 1914: rice porridge cooked from 200 g rice and 1.5 l milk, stirred with butter, sugar, almonds, and raisins, enriched with 3 eggs, and baked in a mold about 1 hour. Served with red sauce.

Risfromasj from Erken 1914: cold rice porridge stirred with melted butter, sugar, orange juice and chopped almonds, folded with 2 dl whipped cream and set with 4 gelatin sheets in a glass bowl, served with red sauce.

Rismelomelett from Erken 1914: a thick porridge of 2 l milk, 125 g butter and 125 g rice flour stirred with sugar, ground almonds and 6 egg yolks, folded with the whites and cooked 1 hour in a water bath in a caramel-lined mold. Served turned out with vanilla or lemon sauce.

Rum Pudding I from Erken 1914: cream boiled with gelatin and poured into egg yolks whipped with sugar, cooled, flavored with rum, set in a rinsed mold and served with red sauce for 8–10 people.

Rum Pudding II from Erken 1914: milk boiled with sugar and lemon peel, mixed with dissolved gelatin, egg yolks, stiffly whipped whites and rum, stirred until it thickens and set in a rinsed mold. Served with red sauce.

Erken's sago pudding from 1914: sago cooked tender in cream-enriched milk, mixed with butter, sugar, salt, almond essence, and egg yolks, with stiffly beaten egg whites folded in, baked in a greased mold in a hot oven for half an hour.

Sherry pudding from Erken's Stor kokebok 1914: gelatin, cream and sugar are brought to a boil, sherry is whisked in, the mixture sets in a moistened mold and is turned out, served with a red sauce for 4–5 people.

Two-toned lemon fromasj (a Bavarian-style cream) from Erken 1914: whipped egg yolks, stiffly whipped cream (1 l) and lemon are split in two; one half sets with red gelatin, the other with white, and the two are barely folded together so the dessert turns out streaked. Sets in a moistened mold and is served turned out with a red sauce or jam.

A classic cold lemon pudding from Erken's "Stor kokebok" (1914): a foam of 4 egg yolks and 250 g sugar whipped for 20 minutes, mixed with dissolved gelatin, lemon zest and juice, whipped cream and stiff egg whites, set 3–4 hours in a moistened, sugar-dusted mold. Served turned out with cookies, optionally with

Chocolate Bavarian cream from Erken 1914, where chocolate, milk, and half the gelatin are boiled and swirled around the mold until it sets like a shell; the mold is then filled with vanilla-flavored whipped cream and the rest of the gelatin. Sets cold and is turned out onto a platter.

Cold chocolate pudding from Erken's Stor kokebok (1914): chocolate, milk, sugar, and gelatin brought to a boil, cooled, and mixed with stiffly whipped cream, set in a sugar-dusted mold and turned out, garnished with cream.

Erken's snow pudding from 1914: a meringue pudding of 10 stiffly whipped egg whites with powdered sugar and vanilla, filled into a caramelized tin mold and cooked in a water bath 15–20 minutes. Served turned out with a simple caramel sauce of sugar and water.

Sour milk pudding from Erken 1914: thick sour milk or buttermilk is whisked with sugar, seasoned with lemon and rum, mixed with dissolved gelatin and stiffly whipped cream, set in a moistened mold and served with whipped cream or fruit sauce.

Erken's jam Bavarian cream from 1914: stiffly whipped cream blended with pounded almonds, vanilla powder, rum, sugar and preserved strawberries, set with 6 gelatin sheets melted over a water bath. Poured into a moistened mold, served with red sauce. Includes Erken's instruction on proper gelatin handling.

Walnut bavarois: ground walnuts steeped in boiling milk, folded into a custard with gelatin, cooled and blended with whipped cream, set in a sugared mold and garnished with walnut halves.

Walnut cream from Erken's Stor kokebok 1914: 2.5 dl cream, 2.5 dl milk, 125 g sugar and 12 gelatin sheets warmed until the gelatin dissolves, cooled, 125 g pounded walnuts stirred in, then 5 dl stiffly whipped cream. Filled into a moistened mold and set cold.

Cold vanilla pudding from Erken's Stor kokebok 1914: egg yolks, whole eggs, sugar, and vanilla are whisked, thinned with boiling milk, and heated to just below boiling without boiling. Stiffly whipped cream and gelatin dissolved in water are folded in. It sets in a dampened mold and is served turned out with a red sauce.