Difference between revisions of "Almond Vanilla Pudding"
RealRecipes (talk | contribs) m (Text replace - "Category:American cuisines Recipes" to "Category:American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 teaspoons [[vanilla extract]] | * 2 teaspoons [[vanilla extract]] | ||
* 1 envelope plain [[gelatin]]e dissolved in 1/2 cup cold [[water]] | * 1 envelope plain [[gelatin]]e dissolved in 1/2 cup cold [[water]] | ||
| − | == | + | == Procedures == |
# Place all ingredients except the [[gelatin]]e in the top of a double boiler over hot [[water]] until the mixture coats a spoon, stirring occasionally. | # Place all ingredients except the [[gelatin]]e in the top of a double boiler over hot [[water]] until the mixture coats a spoon, stirring occasionally. | ||
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[[Category:Southwestern American cuisines]] | [[Category:Southwestern American cuisines]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
[[Category:Southwestern American cuisines]] | [[Category:Southwestern American cuisines]] | ||
[[Category:American cuisine]] | [[Category:American cuisine]] | ||
[[Category:Vanilla extract Recipes]] | [[Category:Vanilla extract Recipes]] | ||
[[Category:Vanilla pudding Recipes]] | [[Category:Vanilla pudding Recipes]] | ||
Latest revision as of 16:47, 15 July 2012
Ingredients
- 3 pints evaporated milk or 3 pints milk, scalded
- 3 egg yolks
- 1/2 cup blanched almonds
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 envelope plain gelatine dissolved in 1/2 cup cold water
Procedures
- Place all ingredients except the gelatine in the top of a double boiler over hot water until the mixture coats a spoon, stirring occasionally.
- Dissolve gelatine in cold water and set in a small pan of hot water until it becomes transparent.
- Stir into the other mixture, then cool
- Chill before serving.
