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Amber Pudding Recipe

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This recipe for Amber Pudding is from Mummy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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