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Prep Time: 120 Minutes Cook Time: 180 Minutes |
Ready In: 300 Minutes Servings: 8 |
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Not a hasty pudding , this sweet dessert comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cup mixed candied fruit, chopped |
1/2 cup rum |
2 eggs |
1 cup sugar |
1 pinch salt |
2 1/2 cups milk |
1 cup heavy cream, whipped |
Directions:
1. Mix fruits with rum and cover tightly.
2. Let stand for 2 or 3 hours.
3. Beat eggs; add sugar and salt and mix thoroughly.
4. Add milk.
5. Cook in a double boiler stirring constantly.
6. When thickened, remove from heat and cool.
7. Fold in whipped cream and fruits.
8. Pour into a pan and freeze for an hour.
9. Beat; return to freezer for another hour and beat again.
10. Repeat once more; fill small molds (paper cups work fine).
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