Caramel Whipdesserts 2 teasp. unflavored 1 gelatine 3/4 cup cold water 3/4 cup brown sugar, 1 packed 3 eggs, separated 1 dash salt 1 teasp. vanilla extract 3 tablesp. sugar 1 dash salt 1 1/2 cup milk 1/2 teasp. vanilla 1 extract 1/4 teasp. lemon 1 extract 1/4 teasp. almond extract chopped walnuts Saturday morning: Soften gelatine in 1/4 cup water. Boil brown sugar with remaining 1/2 cup water to 232ø F. on candy thermometer. or until syrup spins thread. Meanwhile, beat egg whites with dash salt until stiff. Remove syrup from heat; stir in gelatine until dissolved; slowly add to beaten whites. beating constantly. Add 1 teasp. vanilla; with rubber spatula, fold in well. Pour into 1-qt. mold or 6 individual molds. Refrigerate. For sauce, in saucepan, beat egg yolks until lemon-colored; stir in granulated sugar, dash salt. then milk. Cook over low heat, stirring, until thickened. Stir a few min.; then add 1/2 teasp. vanilla extract and lemon and almond extracts. Cool; refrigerate. At dessert time Sunday: Unmold caramel dessert; sprinkle with walnuts. Pass custard sauce. Makes 6 servings. |
