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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Chilling time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1/3 cup butter (no substitutions) |
1 cup brown sugar |
3 egg yolks |
3/4 cup cold strong coffee (leftover is fine) |
1/4 teaspoon vanilla extract |
12 ladyfingers |
Directions:
1. Cream butter and add sugar gradually, then the egg yolks.
2. Add coffee very slowly with vanilla.
3. Line a mold with ladyfingers.
4. Turn mixture into center and chill.
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