Charlotte Russe(Basic Recipe) - cooking recipe

Ingredients

2 egg yolks
5 Tbsp. sugar
1/4 tsp. salt
1 1/2 c. scalded milk
1 envelope gelatin
1/4 c. cold water
2 egg whites
1 c. heavy cream
1 tsp. vanilla
ladyfingers

Preparation

In a double boiler, beat the egg yolks and add 2 tablespoons sugar gradually while beating.
Add salt and milk.
Cook over hot water until mixture coats the spoon, stirring constantly.
Soften gelatin in cold water; add to hot custard and stir until dissolved.
Cool slightly.
Beat egg whites stiff; fold in.
Whip the cream; add remaining 3 tablespoons sugar and vanilla extract. Fold in.
Line sherbet glasses or spring-form mold with the ladyfingers and fill with the custard.
Chill until firm.