Angel Custard

1. 1

   Mix thoroughly graham cracker crumbs, melted butter and the 1/2 cup sugar and pat evenly into a good-sized dish.

2. 2

   Soak gelatin in milk for 1/2 hour, then add 1 cup sugar and beaten egg yolks. Cook until it boils and cool thoroughly.

3. 3

   Beat the egg whites until stiff and fold into cooked custard that has been cooled. Whip the cream and fold into custard and egg whites.

4. 4

   Pour into crust and sprinkle with graham cracker crumbs.

5. 5

   Chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.