| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Norwegian |
Desserts |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cornstarch |
| 1 |
c |
Milk |
| 2 |
|
Eggs — Separated |
| 1 |
c |
Heavy Cream |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Almonds — Finely Ground |
| 1 |
tb |
Rum |
INSTRUCTIONS
Beat egg whites until stiff, set aside.
Mix cornstarch with 1/4 cup milk to a smooth paste. Beat in Egg Yolks.
Combine remaining milk, heavy cream, sugar and almonds in saucepan. Bring
to a boil. Lower heat and stir in cornstarch mixture. Cook 5 minutes over
low flame, stirring constantly. Remove from heat and stir in rum. Fold in
stiffly beaten egg whites. Pour into serving dish and chill. Serve with a
warm fruit sauce.
Posted to MC-Recipe Digest V1 #161
Date: Fri, 19 Jul 1996 23:03:05 -0700
From: Soleiana Grimaldi <Soleiana@ix.netcom.com>
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”