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Amber Cream

  • 1 quart milk
  • 1/2 package gelatin
  • 1 cup sugar
  • 6 egg yolks, well beaten
  • 6 egg whites, whipped to a stiff froth
  • 1 tsp vanilla
Dissolve the gelatin in a little cold water. Let the milk come to the boiling point and melt the gelatin in it.

Add sugar and well-beaten egg yolks, sirring constantly until well blended. Cook in a double boiler until it thickens, then turn in the egg whites.

Flavor with vanilla.

Pour into cups or mold and set in the refrigerator overnight. When ready to serve, turn out onto a plate or sauce dish.
Submitted by Tess M Aug 2, 2010 15 min 30 min 45 min


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