How To Make French Cherry Pudding
From Dainties by Sarah Tyson Rorer, 1912. Section 64 of 67.
1 pint of milk
6 egg yolks
1/2 pound of sugar
1 teaspoonful of vanilla
1 teaspoonful of caramel
1 pint of cream
1/2 pint of maraschino cherries
Put the milk in a double boiler; beat together the yolks of the eggs and the granulated sugar; when light, add them to the hot milk, and cook slowly in the double boiler just a moment until it thickens. Take from the fire, and when cold, add the vanilla and caramel; turn the mixture in a freezing can, and when frozen, stir in carefully the cream, that has been whipped to a stiff froth, and the maraschino cherries chopped fine. Serve at once, or repack and stand aside for not more than a half hour.