Custard Angel Squares
- 1 envelope unflavored gelatin
- 3/4 c. sugar
- 4 eggs, separated
- 1 c. whipping cream, whipped
- 1/4 tsp. salt
- 1 3/4 c. milk
- 2 tsp. vanilla
- 1 loaf angel food cake, cubed
- Line 9 x 13-inch Pyrex dish or pan with angel food cubes. Combine gelatin and 1/2 cup sugar in top of double boiler; stir in salt, milk and 2 egg yolks, slightly beaten.
- Cook, stirring over simmering water until mixture coats metal spoon with thin, even layer.
- Add vanilla.
- Chill or stir over ice water until thick, but not set.
- Beat egg whites with 1/4 cup sugar until soft peaks form.
- Fold whipped egg whites and whipped cream into thick custard.
- Pour custard over cake and refrigerate 4 hours or overnight.
- Cut in squares and top with butterscotch sauce.
unflavored gelatin, sugar, eggs, whipping cream, salt, milk, vanilla, angel food cake
Taken from www.cookbooks.com/Recipe-Details.aspx?id=469526 (may not work)