A creamy rich custard pudding, Gus-Khrustalny Cream Pudding has been adapted from a Russian recipe. In this recipe jam is layered in the custard, but jam sauce or poached fruit may be served separately with the pudding instead.
1 teaspoon butter
10 fl. oz. double cream
4 oz. blanched almonds
16 fl. oz. single cream
1 oz. semolina
1 oz. plus
1 tablespoon sugar
½ teaspoon vanilla essence
4 oz. apricot jam
Preheat the grill to high.
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Using the butter, grease a large pie dish and set it aside.
Place the double cream in a shallow flameproof dish and place it under the grill . Heat the cream until a burnt skin forms. Remove the dish from the heat, take off the skin and set it aside on a plate. Return the dish to the grill and continue cooking, removing the skins as they form, until almost all the cream has been used up. Set the cream skins aside.
Place the almonds on the grill pan and grill them until they are brown. Turn them over and brown the other side. Remove the pan from the heat. Transfer the toasted almonds to a board and chop them roughly. Set them aside.
In a medium-sized saucepan, heat the single cream and the semolina together over low heat, stirring constantly, until the cream mixture comes to the boil and thickens. Remove the pan from the heat and stir in the 2 ounces sugar, the vanilla essence and the chopped almonds.
Place a layer of the burnt cream skin in the buttered dish. Cover it with a layer of the semolina mixture and then with a layer of jam. Repeat the layering until all the ingredients are used up. Sprinkle the remaining tablespoon of sugar over the surface of the pudding and place the dish in the oven. Bake the pudding for 20 minutes or until it is set and golden brown. Remove the pudding from the oven and serve immediately.