Rennet pudding
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Rennet |
| 2 | teaspoons | Brandy |
| Cinnamon | ||
| Nutmeg | ||
Directions
From the Joy of Cooking: "This favorite English dish is made of milk, coagulated with extract from the lining of unweaned calve's stomachs.It has a consistency much like that of a tender blanc-mange" [cornstarch or almond milk with gelatin pudding].
Put into a bowl in which it will be served, the milk warmed to exactly 98 deg F, add the sugar, rennet and brandy. Let stand 1½ hrs to coagulate and sprinkle with the spices.
Submitted By JIM WELLER On 03-19-95