"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Amber Pudding Recipe

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This recipe for Amber Pudding, by , is from Mummy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marion Thorne
Added: Saturday, January 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
6 1/2 tbs butter
5 ounces almonds with skins
1 qt vanilla ice cream, softened
1 16 oz can buttercream frosting

Custard Sauce
3 or 4 egg yolks
1/4 cup sugar
2 cups scalded milk

Directions:
Directions:
Combine sugar, butter and almonds in saucepan. Cook for 8-10 min. Pour onto oiled baking sheet with sides; let stand until cool and firm. Break into crumbs. Line buttered 2-qt melon mold with vanilla ice cream. Freeze until firm. Fill center with coffee ice cream. Freeze until firm. Unmold onto serving plate. Spread with frosting; sprinkle with almond crunch mixture. Freeze, plastic wrapped, until serving time. Serve with a mixture of light custard and whipped cream flavored with rum. May substiture hazelnuts for almonds.

Make a custard sauce by combining 4 or 4 egg yolks with 1/4 cup sugar in double boiler. Add 2 cups scalded milk and cook over hot water until thickened, stirring constantly. Chill until serving time.

Number Of Servings:
Number Of Servings:
12 servings

 

 

 

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