Angel Custard

1. 1

   Make a custard of the above.

2. 2

   Cook custard until thick. Dissolve an envelope of plain gelatin in 1/2 cup cold water and put into custard mixture while still hot.

3. 3

   Let cool.

4. 4

   Fold in:

5. 5

   1 pt whipped cream, 4 egg whites beaten stiff and 1/4 tsp almond extract.

6. 6

   Break angel food cake into chunks.

7. 7

   Line large flat pan with chunks.

8. 8

   Pour custard over all.

9. 9

   Let stand in refrigerator overnight.

10. 10

    A few hours before serving, ice with 1/2 pint whipped cream and sprinkle with toasted sliced almonds. Makes 12 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.