Recipe - Gelatin Custard

4 Egg yolks
One half cup Sugar
2 One half cup Milk
Peel of 1 lemon; grated
2 One half tablespoon Powdered unflavored gelatin

Beat the egg yolks with the sugar in a heatproof bowl for about 5 minutes.
Stir in the milk and the grated lemon peel. Dissolve gelatin following box
instructions. Place the the bowl containing the lemon custard over gently
simmering water and cook, stirring continuously, until mixture starts to
thicken. Remove from heat and stir in the gelatin. Stir very thouroughly
until the custard start to cool. Leave to set.

Serve with cake or with sugared berries.

Makes 46 servings.

From the cookbook Great Desserts, by Lorenza De Medici Stucchi Posted to
BakeryShoppe Digest V1 #210 by Shelley Sparks ssparks@mailbox.arn.net on
Aug 31, 1997