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! Creamy custard sauce with a dollop of light meringue ‘snow’.
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!
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.”
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.
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}
Recipe
Lemony Snow Pudding with Rose Custard Sauce
Ingredients
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
Instructions for the Snow Pudding:
- Place the gelatin in ¼ cup cold water; stir to combine. Add to 1 cup boiling water to dissolve the gelatin.
- 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).
- 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.
- 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).
Instructions for the Rose Custard Sauce:
- Place egg yolks in a heatproof bowl and whisk. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
Crystal says
When my husband’s grandmother passed away, i inherited all of her cookbooks. It’s so fun to look through and feel connected to the past. Having the personal notes in her handwriting make them extra special. This pudding looks like a great find & a great way to remember her.
Toni Dash says
I completely agree Crystal and I have my grandmother’s too. Seeing her recipe cards and those of my great grandmother makes me feel so much closer to them. Learning this recipe was from the early 1900’s was pretty amazing to me too. Food does connect us all, doesn’t it?
Diana Elizabeth says
Just the name of your recipe sounds so darling and sweet. Love your Anthro bowls too 🙂
Toni Dash says
Good eye, Diana!
kristin says
Now this looks so lovely! My girls would love this, perfect for a hot summer day too.
Seattle Travel Blogger says
I really like your easy-to-follow directions in this article.
Also, you pictures really pop!
Karlaroundtheworld | Karla says
Now that’s heavenly snow in July! The recipe sounds very doable, I’d like to try it this weekend.
Jocelyn @ Hip Mama's Place says
This sounds so sweet and delicious and easy enough to make. I’m adding this to my list of new desserts to try and make 🙂
Melisasource says
Pudding is a family favorite and lemon pudding only makes it better! I know my family will fall in love with this recipe. Thanks!
Cinny says
That look so nice and light! I’d love to try that out.
Rosey says
Count me in. The name is definitely appealing. 🙂 I’d love to try it.
Val says
Looks like a fantastic recipe to try, looks super yummy too! Appreciate a new recipe that I would enjoy!