Charlotte Rousse

1. 1

   Beat eggs, add sugar; beat together.

2. 2

   Bring milk to barely boil.

3. 3

   Stir into egg mix gradually, stirring until 1/2 of the milk is used.

4. 4

   Pour this into remaining milk.

5. 5

   Stir over low heat until custard coats a silver spoon.

6. 6

   Strain.

7. 7

   Gelatin should be soaking in 1/4 cup water.

8. 8

   Set cup down in shallow pan of hot water until gelatin is liquid.

9. 9

   Fold gelatin into custard.

10. 10

    Let mixture cool and congeal.

11. 11

    Fold into 1 pint whipped cream that has been whipped (not too stiff).

12. 12

    Flavor with vanilla, bourbon, brandy or your preference.

13. 13

    May be served from large bowl or in compotes lined with ladyfingers.

No additional tips available.