Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Teasp. unflavored 3 Tablesp. sugar
Gelatine 1 ds Salt
3/4 c Cold water 1 1/2 c Milk
3/4 c Brown sugar, 1/2 Teasp. vanilla
Packed Extract
3 Eggs, separated 1/4 Teasp. lemon
1 ds Salt Extract
1 Teasp. vanilla extract 1/4 Teasp. almond

extract chopped walnuts

Saturday morning: Soften gelatine in 1/4 cup water. Boil brown sugar with
remaining 1/2 cup water to 232ø F. on candy thermometer. or until syrup
spins thread. Meanwhile, beat egg whites with dash salt until stiff. Remove
syrup from heat; stir in gelatine until dissolved; slowly add to beaten
whites. beating constantly. Add 1 teasp. vanilla; with rubber spatula, fold
in well. Pour into 1-qt. mold or 6 individual molds. Refrigerate.

For sauce, in saucepan, beat egg yolks until lemon-colored; stir in
granulated sugar, dash salt. then milk. Cook over low heat, stirring, until
thickened. Stir a few min.; then add 1/2 teasp. vanilla extract and lemon
and almond extracts. Cool; refrigerate.

At dessert time Sunday: Unmold caramel dessert; sprinkle with walnuts. Pass
custard sauce. Makes 6 servings.

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