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
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.