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Ingredients
- 3 egg yolks
- 1 c. sugar
- 1 1/2 c. lowfat milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla (after cooking)
- 1 T butter
- 2 c. light brown sugar
- 8 T Goodrich cream
Directions
- Dissolve 1 envelope unflavored gelatin in 1/2 cup cold water. Set aside. In double boiler cook the following ingredients till thick. (It doesn't get too thick.)
- Remove from stove and stir in the gelatin mix. Let cool. Beat 3 egg whites till very stiff. Beat 1/2 pint whipping cream. Fold egg whites, then whipping cream into gelatin mix. Break an angel food cake into small pcs into a well buttered 9 x 13 inch pyrex dish.Pour custard mix over cake bits and refrigerate thoroughly in refrigerator. (I always make this the day before serving.) Cut in squares and serve with 1 tbsp or possibly more warm butterscotch sauce.
- Mix:
- Cook 2 min. Then add in 2 tsp vanilla. Serves 12-14.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1016g | |
| Calories 2646 | |
| Calories from Fat 65 | 2% |
| Total Fat 7.39g | 9% |
| Saturated Fat 4.74g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 893mg | 37% |
| Potassium 1146mg | 33% |
| Total Carbs 650.35g | 173% |
| Dietary Fiber 0.0g | 0% |
| Sugars 646.27g | 431% |
| Protein 12.9g | 21% |
