Difference between revisions of "Almond Vanilla Pudding"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
||
| Line 22: | Line 22: | ||
[[Category:Gelatin Recipes]] | [[Category:Gelatin Recipes]] | ||
[[Category:No-bake dessert Recipes]] | [[Category:No-bake dessert Recipes]] | ||
| − | + | ||
[[Category:Southwestern Desserts]] | [[Category:Southwestern Desserts]] | ||
[[Category:Southwestern Recipes]] | [[Category:Southwestern Recipes]] | ||
[[Category:Vanilla extract Recipes]] | [[Category:Vanilla extract Recipes]] | ||
[[Category:Vanilla pudding Recipes]] | [[Category:Vanilla pudding Recipes]] | ||
Revision as of 17:25, 1 April 2012
Ingredients
- 3 pints evaporated milk or 3 pints milk, scalded
- 3 egg yolks
- 1/2 cup blanched almonds
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 envelope plain gelatine dissolved in 1/2 cup cold water
Directions
- Place all ingredients except the gelatine in the top of a double boiler over hot water until the mixture coats a spoon, stirring occasionally.
- Dissolve gelatine in cold water and set in a small pan of hot water until it becomes transparent.
- Stir into the other mixture, then cool
- Chill before serving.
