3 cups milk
2 cups sugar
4 eggs (Yolks and whites separated)
3 table spoons Geletine
Vanilla & Almond essence to taste
Coffe/Expresso 2 table spoons mixed to 1/2 cup
boiling water.

method:

Boil milk 1/2- 1 cup white sugar and egg yolks. Stir all the time to avoid curdlling. Add 1/2 desloved gelatine little by little. Lastly add well strained Coffee. stir for 10 - 12 minutes. Leave in pan to cool down.

Beat well egg whties using an elecric egg beater. When whites are stiff keep adding white sugar little at a time. Beat in the balance gelatine. Beat very well.

Using the same egg beater beat in a little egg white into the milk & yolk custard. Add Vanilla to taste. Pour (stain) to a pudding bowl.

Mix a little Almond essence in to white of eggs. Put white of eggs on the custard and chill over night. Decorate as you wish. (Crushed chocolate is the best). Leave out of the fridge one hour before serving. Print this recipe       Email this recipe