Charlotte RusseBasic Recipe

Ingredients

• 2 egg yolks
• 5 Tbsp sugar
• 14 tsp salt
• 1 12 c scalded milk
• 1 envelope gelatin
• 14 c cold water
• 2 egg whites
• 1 c heavy cream
• 1 tsp vanilla
• ladyfingers

Directions

1. In a double boiler beat the egg yolks and add 2 tablespoons sugar gradually while beating
2. Add salt and milk
3. Cook over hot water until mixture coats the spoon stirring constantly
4. Soften gelatin in cold water add to hot custard and stir until dissolved
5. Cool slightly
6. Beat egg whites stiff fold in
7. Whip the cream add remaining 3 tablespoons sugar and vanilla extract Fold in
8. Line sherbet glasses or spring-form mold with the ladyfingers and fill with the custard
9. Chill until firm