Macaroon Pudding

• 4 cups milk, divided
• 1 1/2 cups sugar, divided
• 6 eggs, separated
• 2 tablespoons unflavored gelatin
• 1 dozen almond macaroons, crushed
• Sliced almonds

1. Scald 3 1/2 cups milk in top of a double boiler; gradually stir in 1 1/4 cups sugar. Beat egg yolks until thick and lemon colored. Stir a small amount of hot milk mixture into egg yolks; add to remaining hot milk mixture. Cook, stirring constantly with a metal spoon, until mixture thickens and coats the spoon. Remove from heat.
2. Soften gelatin in remaining milk; add softened gelatin and crushed macaroons to hot milk mixture; stir well. Chill until consistency of unbeaten egg whites.
3. Beat egg whites (at room temperature) until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg whites into gelatin mixture, and spoon into a lightly oiled 8-cup mold. Chill overnight.
4. Unmold pudding onto a serving platter, and garnish with sliced almonds. Spoon into individual serving bowls.

milk, sugar, eggs, unflavored gelatin, almond macaroons, almonds

Taken from www.myrecipes.com/recipe/macaroon-pudding (may not work)