Categories: pudding- custard- mousse- flan
Ingredients
- 1/4 cup cold water
- 1 Tbsp. (1 env.) unflavored gelatin
- 2 cups milk
- 3 egg yolks
- 1/4 cup sugar
- 1/4 tsp. salt
- 1 1/2 tsp. vanilla extract
- 3 egg whites
- 1/4 cup sugar
Directions
- Set out a 1 1/2 quart mold. Pour cold water into a small cup or custard cup. Sprinkle gelatin evenly over cold water. Let stand 5 minutes to soften.
- Scald milk in top of double boiler. Beat egg yolks slightly. Add sugar and salt and beat until blended.
- Stirring constantly, gradually add scalded milk to egg-yolk mixture. Strain into double boiler top; cook over simmering water, stirring constantly and rapidly, until mixture coats a silver spoon. Remove from simmering water at once.
- Immediately stir in softened gelatin until it is completely dissolved. Cool to lukewarm over cold water. Blend on vanilla.
- Chill until mixture begins to gel (gets slightly thicker).
- Lightly oil the mold with salad or cooking oil (not olive oil) and set aside to drain.
- Just before gelatin mixture is of desired consistency, beat egg whites until frothy. Gradually add sugar beating well after each addition. Beat until rounded peaks are formed. Spread over gelatin mixture and fold together. Turn into mold; chill until firm.
- Unmold onto chilled serving plate.
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Creamy Pudding-
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Follow recipe above. Use a 1- quart fluted mold. Omit milk; reduce eggs to 2. Beat egg yolks until thick and lemon-colored. Stir in 2/3 cup sweetened condensed milk, the vanilla and salt. Dissolve softened gelatin by stirring in 1/4 cup boiling water; blend into egg yolk mixture. Chill until mixture begins to gel. Beat egg whites until rounded peaks are formed, omitting sugar.
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4 to 6 servings