Macaroon Puddingdesserts 1 cup evaporated milk 2 eggs, slightly beaten 1 cup sugar 1/4 teaspoon salt 1 tablespoon gelatin 1 teaspoon vanilla 12 macaroons 6 candied cherries 1 cup water Soften gelatin in 1/4 cup water. Combine milk, 3/4 cup water, sugar, salt, and eggs. Cook over hot water until mixture coats a spoon. Add gelatin. Stir until dissolved. Add flavoring. Cool. Line a mold with macaroons. Cover with custard. Chill until firm. Garnish with whipped cream and candied cherries. 6 servings. Amy A. Hartman, Pasadena, CA. |
