Cream Albert
A classic Victorian-era molded dessert, Cream Albert is a rich, fruit-studded custard pudding similar to a firm Bavarian cream. A velvety base of egg custard and thick cream is infused with aromatic vanilla and almond flavors, then textured with finely chopped crystallized fruits for a delightful chew. Set with gelatin for a sliceable consistency, this elegant dessert offers a sophisticated contrast of creamy smoothness and sweet fruit in every bite.
Ingredients
- 1 cup Whole milk (Originally '1 pasher'. Converted to modern equivalent.)
- 1 cup Heavy cream (Originally '1 pasher thick cream'.)
- 4 ounces Crystallized fruit or candied peel (Finely chopped. Originally '1/4 lb'.)
- 4 ounces Powdered sugar (Divided use. Originally '1/4 lb'.)
- 1 1/2 tablespoons Unflavored gelatin (Approx. 2 packets. Originally '1.25 tola' (approx 14.5g).)
- 1/2 cup Water (For dissolving gelatin. Originally '1/2 pasher'.)
- 1 teaspoon Almond extract (Originally 'Noyau essence'. Substituted with almond extract.)
- 1 teaspoon Vanilla extract
- 2 large Eggs
More recipes using Milk and cream
Cream Paneer No. 2
This luxurious, high-fat cheese combines equal parts fresh milk and rich cream to create a texture far superior to standard paneer. The slow-setting process using rennet results in a dense, buttery curd that is carefully pressed and aged for a sophisticated, savory flavor profile. Ideally prepared in cooler weather, this firm yet creamy cheese is perfect for slicing or enjoying as a standalone delicacy.
Hygienic Cream Sauce
A simple cream sauce, suitable for children, as described in the Royal Baker Pastry Cook.
Instructions
- 1In a bowl, beat the eggs thoroughly with a fork until they are thin and well-mixed. Pour them into a heavy-bottomed saucepan (tinned vessel). Separately, bring the milk to a boil.
- 2Gradually pour the hot milk into the beaten eggs while stirring constantly to temper them. Add half of the powdered sugar. Place the saucepan on the stove over low heat and cook, stirring continuously, until the mixture thickens into a custard. Remove from heat immediately once thickened.
- 3To the warm custard, add the heavy cream, finely chopped crystallized fruit, almond extract, vanilla extract, and the remaining half of the sugar. Mix everything together thoroughly.
- 4Dissolve the gelatin in the water over gentle heat until completely melted. Remove from heat and stir this gelatin solution into the main custard mixture until fully combined.
- 5Rinse a mold with cold water (do not dry it). Pour the mixture into the wet mold. Place in the refrigerator (or on ice) and chill for at least 4 hours or until firmly set. Unmold onto a serving platter when ready to serve.
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Cream Clarence
A sophisticated molded dessert reminiscent of a firm panna cotta, featuring a blend of rich cream and water set with gelatin. The delicate flavor profile is built with almond liqueur, a splash of fresh lemon juice, and a whisper of cinnamon, creating a refreshing and aromatic sweet treat. Historically known as "Cream Clarence," this dish is whisked to incorporate air before being chilled in a mold for an elegant presentation.
Cream Noyeau
This elegant Victorian-era dessert combines the richness of fresh cream with the distinct almond flavor of Noyeau liqueur. Similar to a Bavarian cream or panna cotta, the mixture is infused with lemon zest and set in a mold for a sophisticated presentation. The result is a smooth, creamy delight with a delicate balance of sweet almond and citrus notes, perfect for a refined finish to a meal.
Almond Cream Pudding
This luxurious Parsi dessert, known as Cream Almond, transforms simple ingredients into a rich, velvety custard infused with the delicate flavor of ground almonds. Fresh milk is thickened with egg yolks and cornflour, sweetened to perfection, and finished with aromatic vanilla and almond essence. Served in individual glasses and crowned with light, poached meringue clouds, it offers a delightful contrast of creamy and airy textures.
Cream Chocolate
A luxurious Victorian-era dessert that bridges the gap between a rich chocolate custard and a delicate Bavarian cream. This molded treat combines a silky base of egg yolks and heavy cream with grated chocolate, set to a perfect wobble with gelatin and perfumed with a sophisticated dual note of vanilla and rose. The result is an elegant, cooling dessert with a velvety mouthfeel, best served chilled from an intricate mold.