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Recipe Summary

Yield:
10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scald 3 1/2 cups milk in top of a double boiler; gradually stir in 1 1/4 cups sugar. Beat egg yolks until thick and lemon colored. Stir a small amount of hot milk mixture into egg yolks; add to remaining hot milk mixture. Cook, stirring constantly with a metal spoon, until mixture thickens and coats the spoon. Remove from heat.

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  • Soften gelatin in remaining milk; add softened gelatin and crushed macaroons to hot milk mixture; stir well. Chill until consistency of unbeaten egg whites.

  • Beat egg whites (at room temperature) until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg whites into gelatin mixture, and spoon into a lightly oiled 8-cup mold. Chill overnight.

  • Unmold pudding onto a serving platter, and garnish with sliced almonds. Spoon into individual serving bowls.

Source

Oxmoor House Homestyle Recipes

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