Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Teasp. unflavored |
| \N \N | Gelatine |
| ¾ cup | Cold water |
| ¾ cup | Brown sugar, |
| \N \N | Packed |
| 3 \N | Eggs, separated |
| 1 dash | Salt |
| 1 \N | Teasp. vanilla extract |
| 3 \N | Tablesp. sugar |
| 1 dash | Salt |
| 1½ cup | Milk |
| ½ \N | Teasp. vanilla |
| \N \N | Extract |
| ¼ \N | Teasp. lemon |
| \N \N | Extract |
| ¼ \N | Teasp. almond |
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.