Recipe - Norwegian Almond Pudding

One fourth cup Cornstarch
1 cup Milk
2 Eggs Separated
1 cup Heavy Cream
One half cup Sugar
One fourth cup Almonds Finely Ground
1 tablespoon Rum

Beat egg whites until stiff, set aside.

Mix cornstarch with One fourth cup milk to a smooth paste. Beat in Egg Yolks.
Combine remaining milk, heavy cream, sugar and almonds in saucepan. Bring
to a boil. Lower heat and stir in cornstarch mixture. Cook 5 minutes over
low flame, stirring constantly. Remove from heat and stir in rum. Fold in
stiffly beaten egg whites. Pour into serving dish and chill. Serve with a
warm fruit sauce.

Posted to MCRecipe Digest V1 #161

Date: Fri, 19 Jul 1996 23:03:05 0700

From: Soleiana Grimaldi Soleiana@ix.netcom.com