Louisiana bavarian from The Way To Cook by Julia Child

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on May 31, 2020

    This is a rich rice pudding that's firm enough from gelatin to hold its shape well when released from a pretty mold. It's also firm enough to handle being sliced without the remaining pudding falling into a heap. I actually skipped the mold and poured it into a covered storage container to save a few steps. I like that the gelatin preserves the light fluffiness from the whipped cream that was folded in (Day 2 and still no weeping!) but otherwise found the pudding to be firmer than I prefer. If I skip the mold again in the future, I'd see how far I could work down the gelatin without losing the fluffiness. Flavor's very good - I love the dark rum + creaminess. Store was out of dried currants, so I chopped dark raisins down to currant-size. I'd reduce the raisins/currants a bit next time - personal preference.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.