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Charlotte Russe

  • 1 pint milk
  • 6 egg yolks
  • 1/2 lb sugar
  • Vanilla extract
  • 1 ounce isinglass
  • 2 cups milk
  • 1 pint cream, whipped to a froth
  • Sponge cake
Make a custard of 1 pint of milk and eggs, sweetened with sugar and flavored with vanilla. Dissolve the isinglass in 2 cups of milk and strain into the custard. When the mixture is cold and begins to stiffen, mix the whipped cream in gradually.

Put strips of sponge cake around the mold. Put the Charlotte Russe in. Turn it out when ready to serve.
Submitted by Tess M Feb 2, 2010 15 min 30 min 45 min

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