Yield: 6 servings
|¾ cup||Cold water|
|¾ cup||Brown sugar,|
|1||Teasp. vanilla extract|
extract chopped walnuts
Saturday morning: Soften gelatine in ¼ cup water. Boil brown sugar with remaining ½ cup water to 232ø F. on candy thermometer. or until syrup spins thread. Meanwhile, beat egg whites with dash salt until stiff. Remove syrup from heat; stir in gelatine until dissolved; slowly add to beaten whites. beating constantly. Add 1 teasp. vanilla; with rubber spatula, fold in well. Pour into 1-qt.
mold or 6 individual molds. Refrigerate.
For sauce, in saucepan, beat egg yolks until lemon-colored; stir in granulated sugar, dash salt. then milk. Cook over low heat, stirring, until thickened. Stir a few min.; then add ½ teasp. vanilla extract and lemon and almond extracts. Cool; refrigerate.
At dessert time Sunday: Unmold caramel dessert; sprinkle with walnuts. Pass custard sauce. Makes 6 servings.