A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Flavor with vanilla, almond, peach or rose-water; make a meringue for the top and brown; serve cold
Preserved exactly as written in the original source
Cream the butter and sugar light
Add the nutmeg and the beaten eggs, which should be stirred in gradually
Flavor with vanilla, almond, peach or rose-water
Stir hard
Butter a deep dish, line with puff paste
Bake half an hour
Make a meringue for the top and brown
Serve cold
Modern guidance to help you succeed with this vintage recipe
This historical custard relies on a high ratio of eggs to create structure without flour. The separated eggs serve dual purposes: yolks provide richness and emulsification, while whipped whites (folded in or used as meringue) add airiness. Creaming butter and sugar incorporates air bubbles that expand during baking, creating the 'transparent' quality—a delicate, translucent custard layer. The puff paste crust provides insulation, allowing gentle, even cooking that prevents curdling.
The puff pastry shell can be blind-baked up to 1 day ahead and stored at room temperature, covered loosely. The custard filling is best made and baked the same day, but the finished pudding can be assembled (without meringue) up to 4 hours before serving and refrigerated. Add meringue and brown just before serving for best texture.
Store covered in the refrigerator for up to 2 days. Note that the meringue will weep and the pastry will soften over time. For best quality, consume within 24 hours. Do not freeze, as the custard and meringue will separate and become watery upon thawing.
AI-generated tips from Chef Cecil's culinary database
The puff pastry shell can be blind-baked up to 1 day ahead and stored at room temperature, covered loosely. The custard filling is best made and baked the same day, but the finished pudding can be assembled (without meringue) up to 4 hours before serving and refrigerated. Add meringue and brown just before serving for best texture.
Store covered in the refrigerator for up to 2 days. Note that the meringue will weep and the pastry will soften over time. For best quality, consume within 24 hours. Do not freeze, as the custard and meringue will separate and become watery upon thawing.
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