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Angel Custard Dessert


  • 6 egg yolks
  • 3/4 cup sugar
  • 1/2 cup half and half
  • 1 envelope plain gelatin
  • 1/4 cup water
  • 6 egg whites
  • 3/4 cup sugar
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  • 1 angel food cake
  • 2 cups whipping cream, sweetened and whipped
  • blanched almonds


In the top of a double boiler, combine egg yolks, sugar and half and half. Cook until custard coats a metal spoon. Remove from heat and add gelatin dissolved in water. Cool. Fold in egg whites beaten stiff with sugar. Break angel food cake into small pieces. Arrange half of the cake in a 3 qt. glass dish. Pour half of custard over cake. Repeat. Chill. Top with sweetened whipped cream and almonds.

By Robin from Washington, IA

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