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Victorian Custard Pudding

Custard Pudding with Raspberry Coulis

A modified recipe from "How to Cook: The Victorian Way" - this delicious set custard with orange blossom water and a raspberry coulis over the top is a delicately floral and creamy dessert that will transport you back to the Victorian Era.
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Course Afternoon Tea, Dessert
Cuisine Afternoon Tea, British

Equipment

  • 1 pudding mold ~4 cups size

Ingredients
  

  • 5 large egg yolks
  • 100g (1/2 cup) granulated sugar or caster sugar
  • 850ml (3 1/2 cups) single cream *You can approximate single cream (18% milkfat) in the US by combining 390mL heavy cream with 460mL whole milk.
  • 1 tsp orange flower water Here's mine: https://amzn.to/3Y5tgcp
  • 6 sheets gelatin Here are mine: https://amzn.to/3DKTLNE
  • 2 Tbsp brandy Optional - I skipped this
  • coconut oil spray (or other), for greasing your mold

Easy Raspberry Coulis

  • 1/4 cup sugar
  • 1 1/2 Tbsp water
  • 6 oz frozen raspberries, thawed

Instructions
 

Custard

  • If using a ceramic mold, generously grease your mold to ensure it will release easily.
  • Set your gelatin leaves to soak in cool water for about 5 mins.
  • Whisk the egg yolks and sugar together in a saucepan, add the cream, then heat gently, stirring constantly, until it thickens. Do not let it boil or the custard will curdle.
  • Remove from the heat, then add the orange flower water. Strain your gelatin leaves, and add to your hot custard, mixing until dissolved. Strain through a fine mesh sieve. Leave to cool to room temperature.
  • Pour the custard into your mold. Cover and chill in the fridge overnight or at least 6 hours.

Raspberry Coulis

  • Combine sugar and water in a microwave-safe cup or bowl. Stir to combine. The mixture will be very thick. Cook in the microwave on high power for two minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
  • Combine the raspberries and hot syrup in a blender, and blend until the mixture is smooth. Pour puree through a fine-mesh strainer set over a heatproof bowl. Stir and push on the solids until all of the liquid has been extracted. Discard the seeds.
  • Pour over your custard, and enjoy!
Keyword afternoon tea, custard pudding, mold custard pudding, victorian