Lemony Snow Pudding with Rose Custard Sauce

Snow in July sounds great, doesn’t it?  Especially in the form of this updated vintage recipe for Lemony Snow Pudding with Rose Custard Sauce!

Lemony Snow Pudding with Rose Custard Sauce - BoulderLocavore.com

Snow Pudding.  I would bet there is not a soul at this point of the summer that doesn’t find that name enticing.  When rooting around in my Grandmother’s recipe box recently I came upon this recipe on a handwritten, well-weathered recipe card.  It took a fair amount of scrutinizing to tease out the method from the shorthand every cook develops when recording recipes.  Having never heard of Snow Pudding I was initially at a loss, not conceiving what form the final desert would take either.  But the idea of ‘snow’ in this miserably hot month was all the incentive I needed to figure it out!

Rose Custard Sauce for Lemony Snow Pudding - BoulderLocavore.com

The dessert might be more aptly dubbed Cloud Pudding as the main dish is a chilled light, lofty meringue.  It is airy and whimsical.  Well complimented by the thick custard sauce that I chose to make rose-flavored, this dessert is like no other I’ve had.  It is a perfect cool, light treat in the midst of summer heat.

I never look around on the internet before developing or featuring a vintage recipe, liking to keep my creative vision unswayed. I do however Google afterwards sometimes wondering if anything similar is on the web, especially with more unusual or unfamiliar vintage recipes such as this one.  I did so with this recipe.  Much to my surprise and delight, I found several references to it including a definition in Merriam-Webster’s dictionary!  I particularly loved this note in a version on Epicurious.com: Judging by the incredulous, delighted looks on the food editors’ faces when they swallowed their first spoonful of what is essentially cold, airy, whipped lemonade, this 19th-century dessert deserves a renaissance. The warm, sunny sweetness of basil infuses the accompanying custard sauce.”

Lemony Snow Pudding with Rose Custard Sauce - BoulderLocavore.com

I have a particular soft spot for vintage recipes, feeling they lie in peril of extinction with the onset of cyber recipe-keeping.  My heart was warmed to be in such good company in keeping this recipe alive.  I’ve included some of the links at the end of this post, most of which reference memories of Grandmothers making this recipe, both in the U.S. and in the U.K.  Funny how recipes ‘disappear’ from the current lexicon but can be found again thanks to the internet.

Lemony Snow Pudding with Rose Custard Sauce

Prep Time: 20 minutes

Total Time: 3 hours, 30 minutes

Yield: 8 servings

Snow Pudding is a two part vintage recipe of an airy, whimsical, white lemon-flavored pudding accompanied by a thick custard sauce updated with the flavor of rose. Especially lovely in the heart of summer heat!


    Ingredients for the Snow Pudding:
  • 1 tablespoon/envelope gelatin
  • ¼ cup Lemon Juice
  • 1 cup granulated Sugar (preferably white in color*)
  • 3 pasteurized Egg Whites, room temperature (yolks reserved for custard sauce)**
  • 1/8 teaspoon Kosher Salt
  • Ingredients for Rose Custard Sauce:
  • 3 Egg Yolks
  • ¼ cup granulated Sugar
  • 1/8 teaspoon Kosher Salt
  • 2 cups Whole Milk
  • ½ teaspoon Vanilla Extract
  • ½ teaspoon Rose Extract


    Instructions for the Snow Pudding:
  1. Place the gelatin in ¼ cup cold water; stir to combine. Add to 1 cup boiling water to dissolve the gelatin.
  2. Add lemon juice and sugar to the gelatin mixture. Place in the refrigerator or in an ice bath to thicken the mixture to the consistency similar to egg whites (about 30-45 minutes; using an ice bath speeds the process along).
  3. Once gelatin mixture is thickened, using a mixer together the egg whites and salt to form soft peaks. In a separate bowl, using a mixer whip the gelatin mixture until frothy.
  4. Combine the whipped egg white mixture and the gelatin mixture and beat until light and creamy. Pour into a bowl (which you’ll serve from), cover and place in the refrigerator to chill until firm (about 2-3 hours).
  5. Instructions for the Rose Custard Sauce:
  6. Place egg yolks in a heatproof bowl and whisk. Set aside.
  7. Set up an ice bath with a large outer mixing bowl lined with a small amount of ice and a heatproof bowl on the ice as well as a strainer on top of the inner bowl (click here to see an ice bath). More ice will be added once the hot liquid is poured into the inner bowl.
  8. In a medium saucepan, combine milk, sugar and salt. Bring almost to a boil over low or medium-low heat. Pour a small amount into the egg yolks, whisking all the time. _Note: if the milk is too hot, it will scramble the egg yolks or if the hot milk is poured into the yolks without whisking which tempers the heat.
  9. Return the egg yolk/milk mixture to the remaining milk in the saucepan. Over low or medium-low heat, whisking constantly heat until the custard begins to thicken (around 15 minutes). _Note: the thickening process goes slowly then will speed up incredibly at the end. When the custard is thickened it will leave a coating on the whisk vs. drip off like water.
  10. Immediately remove from heat, pour into the inner bowl of the ice bath through the strainer to remove any cooked egg particles. Pack the outside of the inner bowl with more ice to hasten the cooling process.
  11. Once the custard sauce is close to room temperature, add the vanilla and rose extracts. Cover and place the bowl in the refrigerator to fully chilled; approximately 1 ½-2 hours.


*The color of the sugar will tint the pudding.

**Note on use of raw eggs: This recipe uses raw egg whites. I would recommend using pasteurized eggs which should remove any Salmonella risk. The statistics on contracting Salmonella are pretty slight but of course follow your own judgment.

Note: Most of the 'Total Time' is allocated to chilling the dessert components.


Lemony Snow Pudding with Rose Custard Sauce - BoulderLocavore.com

 Other Snow Pudding recipes from around the web:

Lemon Snow Pudding with Basil Custard Sauce {Epicurious} 

Snow Pudding {Yankee Magazine}

Lovely Lemons – Snow Pudding {Your Homebased Mom}

Apple Snow Pudding {Free to Feast}

Snow Pudding {Baltimore Sun} Note: the poster of this recipe references remembering their Grandmother making this pudding from her 1941 Knox Gelatin cookbook. 

Gramma’s Snow Pudding with Sunshine Sauce {Season to Taste }

Pineapple  Snow Pudding {The Daily News Online}

Lemony Snow Pudding with Rose Custard Sauce - BoulderLocavore.com


  1. says

    What a fun recipe! It’s basically a version of the french classic “Ile Flottante” or “ouefs en niege” which is a meringue in a creme anglaise sauce. I absolutely love the addition of rose extract in the creme and lemon in the meringue! Perfect light dessert on a hot day!

    • says

      Leave it to you to know the international history of cousin dishes for this 1940’s recipe! The traditional recipe seems to always have lemon in some form and I could not resist adding the rosé in the custard sauce!

  2. says

    I’m with you, reviving vintage recipes with a slight modern take. This is delightfully light and creamy and just right for summer. Thanks for posting!

    • says

      Wendi this is a really fun and unexpected dessert. The custard sauce is just that; a thicker sauce so isn’t a traditional custard. The combination of rosé and lemon flavors can’t be beat! Hope you’ll try making it!

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