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  Caramel Whip
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 172
Ingredients:
2 Teasp. unflavored
Gelatine
3/4 cup Cold water
3/4 cup Brown sugar,
Packed
3 Eggs, separated
1 dash Salt
1 Teasp. vanilla extract
3 Tablesp. sugar
1 dash Salt
1 1/2 cup Milk
1/2 Teasp. vanilla
Extract
1/4 Teasp. lemon
Extract
1/4 Teasp. almond
Instructions:
extract chopped walnuts

Saturday morning: Soften gelatine in 1/4 cup water. Boil brown sugar
with remaining 1/2 cup water to 232ø F. on candy thermometer. or
until syrup spins thread. Meanwhile, beat egg whites with dash salt
until stiff. Remove syrup from heat; stir in gelatine until
dissolved; slowly add to beaten whites. beating constantly. Add 1
teasp. vanilla; with rubber spatula, fold in well. Pour into 1-qt.
mold or 6 individual molds. Refrigerate.

For sauce, in saucepan, beat egg yolks until lemon-colored; stir in
granulated sugar, dash salt. then milk. Cook over low heat, stirring,
until thickened. Stir a few min.; then add 1/2 teasp. vanilla extract
and lemon and almond extracts. Cool; refrigerate.

At dessert time Sunday: Unmold caramel dessert; sprinkle with
walnuts. Pass custard sauce. Makes 6 servings.
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