Custard Angel Squares

1. 1

   Line 9 x 13-inch Pyrex dish or pan with angel food cubes. Combine gelatin and 1/2 cup sugar in top of double boiler; stir in salt, milk and 2 egg yolks, slightly beaten.

2. 2

   Cook, stirring over simmering water until mixture coats metal spoon with thin, even layer.

3. 3

   Add vanilla.

4. 4

   Chill or stir over ice water until thick, but not set.

5. 5

   Beat egg whites with 1/4 cup sugar until soft peaks form.

6. 6

   Fold whipped egg whites and whipped cream into thick custard.

7. 7

   Pour custard over cake and refrigerate 4 hours or overnight.

8. 8

   Cut in squares and top with butterscotch sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.