4 large egg yolks
1/2 cup of sugar
1 cup of scalded milk (heated, just below boiling)
1 tablespoon of unflavored gelatin
1/4 cup of cold water
1 to 2 tablespoons of vanilla extract
1 cup of whipped cream
4 large egg yolks
1/2 cup of sugar
1 cup of scalded milk (heated, just below boiling)
1 tablespoon of unflavored gelatin
1/4 cup of cold water
1 to 2 tablespoons of vanilla extract
1 cup of whipped cream
Beat the egg yolks
Add the sugar and continue beating
Place the mixture over low heat, stirring constantly until it thickens slightly
Soak the gelatin in cold water
Add the warm mixture to the gelatin
Stir well
Strain through a fine-mesh sieve; add the vanilla extract
Let it cool while stirring occasionally until it starts to thicken
Add the whipped cream
Pour into a 4-cup mold, lightly buttered
Refrigerate for several hours or overnight
Dip the mold in hot water for a few seconds
Invert and unmold onto a serving plate, allowing 4 to 6 servings.
