Vanilla Pudding. French. (Mr. Courtenay.)
Lady Bell calls this a “Bordeaux Pudding.”
Boil a third of a stick of vanilla in ½ qt. of milk, with 6 ozs.
of fine sugar. Beat up 10 yolks of egg in another vessel and
pour the hot milk gradually upon them. Pour it backwards and
forwards several times. Pass it through a fine sieve and put it
into a plain mould which is placed in the bain-marie, without
boiling. You may keep back about a sixth part to use later as
custard to garnish the pudding, giving it a simmer-up first. Let
it cook very slowly, taking care not to let it boil.
Do not turn it out of the mould till it is cold