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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A neat dried fruit dessert from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in cooking time. Ingredients:
1/2 cup dates, sliced |
1 3/4 cups milk, hot |
2 tablespoons cornstarch |
1/4 teaspoon salt |
1/4 cup milk, cold |
1 eggs or 2 egg yolks |
1/4 cup brown sugar |
1/4 cup nuts, chopped (your choice) |
1/2 teaspoon vanilla extract |
whipped cream, for garnish |
Directions:
1. Add dates to hot milk in top of double boiler.
2. Mix cornstarch and salt with cold milk; add to hot milk and cook until thickened, stirring constantly.
3. Cover and continue cooking for ten minutes.
4. Beat eggs slightly, add sugar and add to hot mixture.
5. Cook for one minute, stirring constantly.
6. Remove from heat; add nuts and vanilla; pour into serving dishes.
7. Chill and serve with whipped cream.
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