Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Envelope Knox unflavored |
| \N \N | Gelatin |
| 2 tablespoons | Cold water |
| ½ cup | Boiling water |
| 1 cup | Sugar |
| ⅓ cup | Lemon juice |
| 3 \N | Egg whites (beaten) reserve |
| \N \N | Egg yolks |
| 3 \N | Egg yolks |
| 3 tablespoons | Sugar |
| \N pinch | Salt (optional) |
| 1½ cup | Milk |
CUSTARD SAUCE
Soak gelatin in cold water for 5 minutes. Then add boiling water and stir until gelatin is dissolved. Add sugar and lemon juice and stir until it thickens. Add beaten egg whites and continue to beat until it is thick enough to drop or mold. Chill. Serve with Custard Sauce. Heat milk in top of double boiler. Beat yolks, add sugar and salt and gradually pour on scalded milk. Return mixture to top of double boiler and cook over medium heat until mixture coats the spoon, looks creamy and foam has disappeared. Stir constantly while cooking. Remove from heat immediately and cool. Flavor with 1 teaspoon vanilla or lemon extract, as desired. If custard should curdle, place sauce pan in cold water and stir custard with spoon until smooth. Serve in dessert dishes over snow pudding. Submitted By BARRY WEINSTEIN On 07-29-95