Kathrine Blommekager

Preamble
"Almond Prune Custard from Denmark"

Ingredients
1/2 lb Prunes
Whole blanched Almonds
3 Eggs separated
2 1/2 oz Sugar
1/2 Vanilla Pod
1/4 pint Cream
1/4 pint Double Cream
2 oz unsalted Danish Butter softened
1 tablespoon Lemon Juice

Method

Soak the prunes overnight. Cook in minimum of water until plump and tender, adding a level tablespoonful sugar if a sweet pudding is desired. Drain prunes. Cool a little then slit one side and remove stone, stuff each with a whole almond. Place in ovenproof dish about 1 1/2-2 inch deep (2 1/2 pint capacity). Beat egg yolks and sugar until thick and pale. Meanwhile simmer vanilla pod in cream for 5 minutes. Remove from heat, discard pod, pour cream on to egg yolks, whisk all the time, add butter, stir until smooth. Return to pan and cook a few more minutes, then cool.

Add lemon juice and then fold in stiffly whisked egg whites. Pour over prunes. Stand dish in water bath - water halfway up - and cook in oven at 350 degrees F for about 1 hour. The mixture rises slightly and is golden yellow on top.

NB: The Danes serve this pudding lukewarm with thick pouring cream handed separately or cold piped with whipped cream.