| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
|
Box instant vanilla pudding |
| 1 |
c |
(scant) milk |
| 1 |
c |
(scant) cream |
|
|
Brown sugar for topping |
INSTRUCTIONS
From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Sat, 6 Jul 1996 14:59:08 +0300 (IDT)
One of my dearest friends, who entertains very graciously, makes the
following (and I don't think her guests ever suspect it's anything but the
genuine article). This is a great dessert for the "nine days" meals and
fits the bill for keeping you out of the hot kitchen.
Mix the pudding, milk and cream, then pour into a shallow oven-proof dish.
Refrigerate.
Just before you are ready to serve dessert, set the oven for "broil."
Sprinkle the top of the mixture generously with brown sugar to cover. Place
under the broiler and watch carefully that it does not scorch or burn. It
is ready when the brown sugar begins to bubble (*about* 4 minutes). Remove
immediately.
Wait for the brown sugar to cool and form a glaze (a matter of minutes). At
the table, crack through the glaze with a serving spoon and dish into
dessert dishes.
NOTE: If fat is not an issue, this is even richer using only cream instead
of milk.
JEWISH-FOOD digest 235
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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