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4 tablespoons cornstarch 1 cup sugar Salt 0.50 cup cold water 1.75 cups hot water 4 tablespoons lemon juice 2 tablespoons grated lemon peel 2 egg whites
Custard Sauce: 2 egg yolks 1 teaspoon cornstarch 2 tablespoons sugar Salt 0.75 cup milk
Mix cornstarch, sugar and salt in saucepan. Add cold water, mix until smooth and then add hot water. Stir over medium heat until thickened.
Remove from heat and add lemon juice and peel. Fold into stiffly beaten egg whites and chill.
To make custard sauce, combine all ingredients and heat slowly, until mixture coats spoon. Chill. Serve over pudding.
(Serves 6 to 8)
The Harrowsmith Cookbook - Vol. 2
Patricia E. Wilson - Belleville, Ont.
VR: The Didi-Sprite RL: Didi Allen e-mail: email@example.com