Charlotte Rousse
Charlotte Rousse is an easy dinner. Made with 5 eggs, 6 "good" tbsp. sugar, 1 pt. milk, 1 pt. whipping cream and 1 envelope knox gelatin, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Beat eggs, add sugar; beat together.
Bring milk to barely boil.
Stir into egg mix gradually, stirring until 1/2 of the milk is used.
Pour this into remaining milk.
Stir over low heat until custard coats a silver spoon.
Strain.
Gelatin should be soaking in 1/4 cup water.
Set cup down in shallow pan of hot water until gelatin is liquid.
Fold gelatin into custard.
Let mixture cool and congeal.
Fold into 1 pint whipped cream that has been whipped (not too stiff).
Flavor with vanilla, bourbon, brandy or your preference.
May be served from large bowl or in compotes lined with ladyfingers.
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