Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Cornstarch |
| 1 cup | Milk |
| 2 \N | Eggs -- Separated |
| 1 cup | Heavy Cream |
| ½ cup | Sugar |
| ¼ cup | Almonds -- Finely Ground |
| 1 tablespoon | Rum |
Beat egg whites until stiff, set aside.
Mix cornstarch with ¼ cup milk to a smooth paste. Beat in Egg Yolks.
Combine remaining milk, heavy cream, sugar and almonds in saucepan.
Bring to a boil. Lower heat and stir in cornstarch mixture. Cook 5 minutes over low flame, stirring constantly. Remove from heat and stir in rum. Fold in stiffly beaten egg whites. Pour into serving dish and chill. Serve with a warm fruit sauce.
Recipe By : Soleiana
From: Bobm123052@... Date: Thu, 18 Jul 1996 11:57:18 ~0400