Caramel Custard Pudding
Cakes & Frosting Recipes
Cool Treat Recipes
Side Dish Recipes
3/4 cup granulated sugar
1 cup butter
Beat yolks lightly, gradually add sugar, fold in stiffly beaten egg whites. Add flour sifted with salt. Fold
in remaining well-beaten egg whites. Bake about 50 minutes in ungreased angel food tin in 350 degree F. oven.
Heat sugar in pan over fire until light brown. Slowly add water as steam will rise. Let boil to smooth syrup. Soften gelatin in cold milk. Scald milk, add to gelatin to dissolve. Add to beaten egg yolks, sugar and salt. Cook in double boiler until mixture coats a spoon. Add dissolved gelatin, cool, fold in whipped cream. Add vanilla. Cut off top of cake, remove part of center of cake. Fill opening with custard, replace top of cake. Cover cake with frosting.
Blend all ingredients to smooth paste, cover cake. Or sprinkle with powdered sugar or cover with whipped cream.
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