Charlotte Rousse Recipe

This is another Christmas favorite.  It goes well with pound cake

1 quart milk

5 eggs, beaten

3/4 cup sugar

Vanilla to taste

2 packages plain gelatin

1 pint heavy whipping cream, whipped

Make a custard by cooking milk, eggs and sugar until it coats the back of a spoon.  Remove from heat and add vanilla.  Strain.  while hot add gelatin which has been dissolved in a little cold milk.  Refrigerate.  when jelling starts fold in whipped cream.  Chill,

Can be served with a cherry on top


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