Recipes from Mexico :: Mexican Desserts
3 pints evaporated milk or 3 pints milk, scalded 3 egg yolks 1/2 c. blanched almonds 1 c. sugar 2 tsp. vanilla extract 1 envelope plain gelatine dissolved in 1/2 c. cold water 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.
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