Handwritten recipe for Macaroon Pudding
by: salvagedrecipes

Macaroon Custard Pudding from Mrs. Weinberg

Macaroon Pudding
This elegant and nostalgic dessert, likely originating from early 20th-century hotel menus like the one at the Palmer House in Chicago, features a creamy custard base enriched with eggs and vanilla, stabilized with gelatin, and studded with crushed macaroons. The contrast of silky custard and chewy coconut cookies creates a luxurious texture, perfect for formal dinners or refined comfort at home. Its subtle sweetness and layered preparation reflect a bygone era of sophisticated desserts served chilled with or without cream.
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Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 3 hours
Total Time 3 hours 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 320 kcal

Ingredients
  

  • 1 pint milk (2 cups)
  • 1 tbsp plain unflavored gelatin (1 package)
  • 4 eggs (separated)
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1-1½ cups Macaroons (crushed)

Instructions
 

Step 1: Prepare Milk and Gelatin

  • In a double boiler, heat milk and gelatin together until hot and gelatin dissolves completely.

Step 2: Add Egg Yolks and Sugar

  • In a separate bowl, beat the egg yolks and add them to the hot milk mixture along with the sugar. Stir constantly.

Step 3: Thicken and Remove from Heat

  • Cook the mixture, stirring frequently, until it begins to thicken slightly. Then remove from heat.

Step 4: Add Flavor and Whipped Whites

  • Add a pinch of salt, the stiffly beaten egg whites, and the vanilla extract to the warm custard. Gently fold to combine.

Step 5: Add Macaroons and Chill

  • Crush macaroons and stir them into the warm mixture. Pour the pudding into a dish or mold. Let cool completely and refrigerate until set.

Tips

  • Use fine macaroon crumbs for a smoother texture
  • Serve chilled for best flavor and firmness
  • Add a pinch of nutmeg for extra warmth
  • Top with lightly sweetened whipped cream
  • Substitute half-and-half for richer pudding
  • Bake in individual ramekins for elegant serving
  • Stir custard constantly to prevent curdling
  • Let pudding fully cool before unmolding
  • Dust with powdered sugar before serving

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 9gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gCholesterol: 165mgSodium: 160mgPotassium: 220mgFiber: 1gSugar: 28gVitamin A: 420IUCalcium: 180mgIron: 1.2mg
Keyword baked pudding, classic dessert, custard-style dessert, heritage recipe, macaroon pudding, old-fashioned pudding, vintage dessert
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