Macaroon Pudding

Serves #

Soak gelatin in the cold milk.
Add the sugar to the hot milk, then stir in beaten egg yolks and cook, stirring for 1 or 2 minutes to thicken yolks slightly.
Stir in soaked gelatin until it's dissolved. Cool a little, then add liquor and vanilla.

• 2 Tbs. gelatin
• 1 cup cold milk
• 2 cups scalded milk
• 2/3 cup sugar
• 5 egg yolks, beaten
• 1 Tbs. brandy or rum
• 2 tsp. vanilla

Whip the egg whites with the salt until stiff. Fold lightly into the other ingredients.

• 5 egg whites
• 1/8 tsp. salt

Line a wet mold with macaroons. Fill with pudding. Chill well, preferably overnight. Unmold and serve with flavored whipped cream.

• 2 dozen almond macaroons
• whipped cream

Barbara Wingfield