Email to Linda Leone      

Pudding, Princess Charlotte

Source of Recipe


Oregon journal 1978



List of Ingredients



• 2 c milk
  
• 4 egg yolks
  
• 8 T granulated sugar (divided)
  
• 3 T cornstarch or 6 T all purpose flour
  
• 1 envelope unflavored gelatin (2 1/2 tsp)
  
• 1/4 cup cold milk or water
  
• 1/2 tsp vanilla
  
• 1/4 to 1/2 C blanched slivered almonds
  
• 2 C whipping cream
  
• fresh raspberries or raspberry sauce
  






Instructions



1. In large saucepan over low heat or double boiler, heat 2 C milk until hot. In medium bowl, combine egg yolks, 6 T sugar and cornstarch. Slowly stir in milk. Return to low heat. stir and cook until creamy.
   
   
2. Soften gelatin 5 minutes in 1/4 C cold milk or water. Add softened gelatin to egg mixture and remove from heat. Stir to dissolve gelatin. stir occasionally while mixture is cooling. Add vanilla and almonds. Chill until it begins to set.
   
   
3. In large bowl, whip cream with the remaining 2 T sugar and fold into custard mixture. Spoon into a large 2 quart mold or into 8-12 individual molds. Chill until firm.
   
   
4. unmold and serve with fresh raspberries or raspberry sauce.
   
   






Final Comments


To make raspberrie sauce, thaw, thaw one 10 ounce package frozen strawberries in syrup. Place in a small saucepan and heat over medium heat. combine 1 T cornstarch with 1/4 C water and add to raspberries, stirring to thicken.