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Charlotte Russe

  • 7 egg yolks, beaten
  • 1 pint milk, scalded
  • 1 cup warm water
  • 1/2 box gelatin
  • 7 egg whites, beaten to a stiff froth
  • Powdered sugar
  • 1 quart whipped cream
  • Vanilla extract
  • Sponge cake or lady fingers
Beat the egg yolks and stir them gradually into the scalded milk. Sweeten to taste. Set in a pan of boiling water until it thickens. Set aside to cool off.

Pour lukewarm water over the gelatin and stir it on the stove until dissolved.

Beat the egg whites with the powdered sugar to make it like icing.

Stir the whipped cream in the custard, then stir in the egg whites and sugar. Flavor with vanilla and then add the gelatin. Beat with enthusiasm all together.

When cold, pour into a mold lined with sponge cake or lady fingers.
Submitted by Tess M Apr 18, 2010 15 min 30 min 45 min

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