Return to Content

Dessert Creme

Yankee Plus Dec 2015


Dessert Creme
0 votes, 0.00 avg. rating (0% score)
Print Friendly

A light dessert, suitable for luncheon or after a heavy meal.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 envelopes unflavored gelatin
  • 4 cups milk
  • 4 eggs, separated
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla


Soak the gelatin in cold milk in the top of a double boiler for 5 minutes. Heat over boiling water until the gelatin is dissolved. Beat the egg yolks slightly with a rotary beater. Add 1/4 cup of the sugar and the salt. Add a small amount of the hot milk and mix well.

Add the egg mixture to the double boiler and cook, stirring constantly, for 2 or 3 minutes or until the mixture coats the spoon.

Let stand until cold, then chill until slightly thickened. Beat the egg whites until foamy; then add to them the remaining 1/2 cup sugar gradually and continue beating until stiff but not dry. Fold in the gelatin mixture. Stir in the vanilla and pour into eight parfait glasses.

Chill until firm and serve garnished with fresh strawberries, raspberries or peaches.

Updated Thursday, July 26th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111