Why must the egg custard not boil?

Because the eggs would then curdle and the custard would turn grainy. The contents of the pan are heated over low heat until they approach boiling, and then removed from the heat.

How is the gelatin used?

24 grams of gelatin are dissolved in 4 deciliters of boiling water and stirred into the cooled egg custard together with the stiffly whipped cream (1/2 liter).

How long does it take, and how is the pudding served?

Allow around 5 hours in all, most of it setting time in the refrigerator. The mixture is poured into a dampened mold, turned out once set, and served with a red sauce.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 490. It serves 8.

Vanilla Pudding (pouding à la vanille)

Name: Vanilla Pudding (pouding à la vanille)
Prep time: 35 min
Cook time: 4 h 25 min
Total time: 5 h
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 3 pcs egg yolks; 2 pcs eggs (whole); 100 g sugar; 0.5 pcs vanilla bean (seeds scraped out); 3.5 dl milk (boiling); 5 dl cream (heavy cream, stiffly whipped); 24 g gelatin (sheets or powder); 4 dl water (boiling, to dissolve the gelatin)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 490 (falt i det fri)

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About the dish

This cold vanilla pudding appears in the dessert chapter of "Stor kokebok" (1914). The French name "pouding à la vanille" shows how strongly French culinary terminology shaped Norwegian party food in Erken's day.

How to make it

1
Whisk the egg mixture
Whisk 3 egg yolks, 2 whole eggs, the sugar, and the vanilla together well while cold.
2
Add the boiling milk
Stir in the boiling milk while whisking.
3
Heat gently
Set the pan over low heat and bring the mixture to just below boiling, but it must not boil. Remove it from the heat.
4
Fold in cream and gelatin
Dissolve the gelatin in the boiling water. Fold the stiffly whipped cream into the cooled egg custard, then strain the gelatin in while gently stirring.
5
Mold and chill
Pour the pudding into a mold rinsed with cold water and chill until set.
6
Serve
Turn the pudding out onto a platter and serve with a red sauce.

Changes from the original

Measures converted to deciliters and grams, the amount of gelatin is given in grams (can be replaced with sheets), and the method is broken into numbered steps. The "5 eggs" of the ingredients is specified as 3 egg yolks and 2 whole eggs, as the original method indicates.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 563) → 1914 (proofread, p. 490)~90% of the text changedremovedadded

5 egg 100 gr. sukker 1/2 stang vanilje 3 1/2 del. melk 1/2 l. fløte ~~50 gr. søte mandler 1 teskje vaniljepulver 3 spiseskjeer rom 80~~ 24 gr. ~~sukker 6 plater~~ gelatin ~~1/2~~ 4 del. ~~syltede jordbær uten saft. Visp fløten stiv og bland den med de skåldede, støtte mandler, vanilje, rom, sukker~~ kokende vand. 3 eggeblommer, 2 hele egg, sukkeret og ~~jordbær. Gelatin~~ vaniljen vispes ~~i efter å være behandlet på følgende måte: La gelatinen ligge i~~ godt koldt ~~vann i 20 minutter, før~~ sammen, tilsættes den ~~skal brukes; tas op av vannet uten å krystes, legges i en kopp — uten noen på helling av vann. Koppen settes over en kjel med~~ kokende ~~vann; i løpet~~ melk. Gryten sættes over svak ild, bringes til kokepunktet, men maa ikke koke, tages av ~~noen minutter er gelatinen fullstendig smeltet uten derfor å være for varm. Gelatinen helles~~ ilden. Tilsættes den stivvispede fløte og den i ~~kremen, omrøres hurtig. Helles~~ vandet opløste gelatin. Heldes i ~~vase eller~~ vætet ~~form. Spises~~ form, hvælves, naar den er stiv, serveres med rød saus.

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Frequently asked questions

Why must the egg custard not boil?: Because the eggs would then curdle and the custard would turn grainy. The contents of the pan are heated over low heat until they approach boiling, and then removed from the heat.
How is the gelatin used?: 24 grams of gelatin are dissolved in 4 deciliters of boiling water and stirred into the cooled egg custard together with the stiffly whipped cream (1/2 liter).
How long does it take, and how is the pudding served?: Allow around 5 hours in all, most of it setting time in the refrigerator. The mixture is poured into a dampened mold, turned out once set, and served with a red sauce.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 490. It serves 8.

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