| 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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