Rebecca Pudding

By the RecipeCafe Archives

Ingredients

• 4 cups (960 ml) whole milk, scalded
• 0.5 cup (65 g) cornstarch
• 0.5 cup (100 g) granulated sugar
• 0.5 teaspoon (3 g) salt
• 0.5 cup (120 ml) cold whole milk
• 1 teaspoon (5 ml) vanilla extract
• 3 large egg whites

Instructions

1. 1. Scalding the milk (technique: heating milk to just below a simmer, approximately 180°F / 82°C, until small bubbles form around the edge of the pan — this stabilizes proteins and improves texture): pour 4 cups (960 ml) whole milk into a heavy saucepan over medium heat and warm until small bubbles appear at the edges and a skin begins to form, about 8–10 minutes. Do not boil.
2. 2. In a medium bowl, whisk together the cornstarch, sugar, and salt. Add 1/2 cup (120 ml) cold whole milk and stir until the mixture is completely smooth and lump-free.
3. 3. Gradually pour the cornstarch slurry into the scalded milk in a thin, steady stream, whisking or stirring constantly. Continue stirring constantly over medium heat until the mixture thickens noticeably and coats the back of a spoon, 5–8 minutes. Reduce heat to low.
4. 4. Once thickened, stir only occasionally and cook for a further 15 minutes over low heat, until the starchy taste has cooked out and the pudding is glossy and very thick. Stir from the bottom of the pan every 2–3 minutes to prevent scorching.
5. 5. Remove the pan from the heat. Stir in the vanilla extract.
6. 6. In a clean, grease-free bowl, beat the 3 egg whites to stiff peaks (technique: beating egg whites to stiff peaks means the whites hold a firm, upright point when the beater is lifted, and the bowl can be inverted without the whites sliding). The whites should be bright white, glossy, and firm.
7. 7. Fold the beaten egg whites thoroughly into the hot pudding mixture using a rubber spatula, working quickly so the whites incorporate evenly. The finished mixture should be uniform in color with no visible white streaks.
8. 8. Pour or ladle the pudding into a lightly oiled 6-cup (1.4 L) mold or individual serving dishes (4–6 ramekins, each approximately 3.5 inches / 9 cm in diameter).
9. 9. Refrigerate uncovered for 30 minutes, then cover loosely and chill until fully set and cold, at least 2 hours total (or overnight). The pudding is ready when it is firm to the touch, holds its shape when unmolded, and the surface is smooth and non-tacky.
10. 10. To unmold: run a thin knife around the edge of the mold, place a serving plate on top, and invert firmly. Serve cold with Yellow Sauce I or Yellow Sauce II (prepared separately).