Submitted by Mardi Gras Bakers
on Tuesday, January 18, 2011
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This dessert can be served plain and is the perfect filing for your King Cake or homemade doughnuts. The recipe is adapted from Maw Maw copies of the 1949 EDITION from Godchaux Sugars - Price 50 cents.
Scald milk (milk heated almost to boiling) and pour over egg yolks, beaten slightly with the two tablespoons of sugar. Caramelize the 3/4 cup of sugar and dissolve in boiling water. Add to the soft custard. Add gelatin which has been softened in the cold water. Strain into a bowl and set in ice water. When it begins to thicken, add vanilla and egg whites beaten stiff. Chill. Serve plain or topped with whipped cream.