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1
To make whip.
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2
cook prunes as packaged lable suggests, drain prunes, reserving liquid. remove 1/2 Cup cooked prunes for later.
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3
puree the remaining prunes in blender with 1/2 cup of the reserved liquid, add lemon juice . let cool.
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4
with mixer at high speed, beat egg whites with salt until frothy gradually beat in sugar, beat until stiff peaks form.
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5
add puree'd prunes 1/4 c at a time, beating well. beat at high speed, 2 minutes.
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6
chop remaining prunes and fold into the mixture along with 1/3 c cream , whipped put into 6-8 sherbert dishes.
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7
refrigerate and top with the custard sauce ( above) as follows:
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8
To make the CUSTARD SAUCE follow the below.
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9
1 c milk.
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10
2 egg yolks.
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11
3 tbs sugar.
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12
dash salt.
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13
1/2 tsp vanilla.
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14
heat milk in top of double boiler, over direct heat, until bubbles form around the edge of the pan.
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15
in small bowl lightly beat the egg yolks with sugar and salt.
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16
gradually add the hot milk beating constantly.
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17
return to double boiler , cook over hot, not boiling, water until a thin coating forms on a metal spoon- 8-10 minutes.
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18
stir in vanilla. strain into small bowl, refrigerate, covered, until well chilled.
