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Title: MACAROON PUDDING
Categories: Desserts, 1941
Yield: 6 Servings
1 c Evaporated milk
2 Eggs, slightly beaten
1 c Sugar
1/4 ts Salt
1 tb Gelatin
1 ts Vanilla
12 Macaroons
6 Candied cherries
1 c Water
Soften gelatin in 1/4 cup water. Combine milk, 3/4 cup water, sugar,
salt, and eggs. Cook over hot water until mixture coats a spoon. Add
gelatin. Stir until dissolved. Add flavoring. Cool. Line a mold with
macaroons. Cover with custard. Chill until firm. Garnish with
whipped cream and candied cherries. 6 servings.
Amy A. Hartman, Pasadena, CA.
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