| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Norwegian | Desserts, Pies & crus | 8 | Servings |
INGREDIENTS
| 1 | ts | Gelatin Powder — dissolved |
| In | ||
| 1 | tb | Water |
| 1 | c | Milk — scalded |
| 1/2 | c | Sugar |
| 2 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 3 | Whole Egg Yolks — beaten | |
| 1 | tb | Butter |
| 1 | ts | Vanilla |
| 1 | c | Heavy Whipping Cream — |
| Whipped | ||
| Nutmeg — for topping |
INSTRUCTIONS
Mix together: sugar, cornstarch, and salt. Add to milk. Cook until thick and smooth, about 15 minutes. Add a small amount of mixture to the yolks. Combine yolks with mixture, and cook for a few minutes. Remove from heat, and add gelatin and butter. Cool completely, then add vanilla. Whip cream, then fold into mixture. Pour all into a prebaked crust, sprinkle with nutmeg, and chill until firm. Recipe By : Karen Broeklin From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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