In my family, Snow Pudding is a must. It’s a tradition… and a very good one, in my opinion! What can go wrong with lemony, custardy, sugary goodness? This year, I actually joined in on making it (instead of watching my nana from the sidelines, impatiently waiting for it to be done).

Me and my nana

My nana wrote this: Back in the 1950s I grew up in Cranston, RI, living 5 blocks away from my Nana and Grampa Faubert. My older sister and I often spent our Sunday afternoons with our grandparents for dinner at their little house on Blackamore Avenue. Their mahogany dining room furniture now resides in my home, serving as a constant reminder of those wonderful memories with my grandparents. Nana was a wonderful cook, and one of the special desserts that she made only at Christmas time was her Snow Pudding, which became a favorite of mine. Over the years, it became a Christmas tradition in our family that still continues.

Nana and her nana

It’s really cool to think that I’m not just collaborating with my nana when I make this, but with her nana as well.

Now for the monumental pudding recipe…

Snow Pudding Recipe

Dissolve:

2 packages unflavored gelatin in ½ cup cold water

Add ½ cup fresh lemon juice (approximately 2 lemons)

2 cups sugar

2 cups boiling water

Refrigerate and let gel until syrupy and starting to set.

Beat 5 egg whites (reserve yolks for custard sauce below) until they form soft peaks, then beat in the gelatin until the mixture is really fluffy and white. Rinse a 1-½ to 2-quart mold with cold water and turn the pudding into it. Chill until firm, preferably overnight, then unmold onto a serving platter and serve with light custard sauce.

Light Custard Sauce Recipe

In a double boiler or over low heat, heat 1 quart of milk (I use low-fat milk). Slowly add 5 egg yolks (beaten fluffy), then ½ cup sugar and a pinch of salt. Heat mixture, stirring, then remove about ¼ cup and dissolve 2-½ tablespoons cornstarch in it. Stir cornstarch mixture into custard; continue to cook and stir until slightly thickened (10-15 minutes). Let cool, then add 1 teaspoon vanilla.

Makes 12 servings.

Personally, Snow Pudding is more about the family connection then anything (although the taste is pretty good too) - it’s a tradition that brings me and my family lots of happiness and warmth!

Make this pudding your tradition for Christmas and New Year’s!

Anevay Darlington is a member of the Youth Travel Blogging Mentorship Program

Photos courtesy and copyright Anevay Darlington