Dessert Creme

From The Country Innkeepers' Cookbook

Puddings and Custards Recipes

Yield: Serves 8.

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

• 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.

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