Macaroon Pudding - cooking recipe

Ingredients

1 1/2 Tbsp. unflavored gelatin
3/4 c. cold water
3 c. milk, scalded
4 eggs, separated
3/4 c. sugar
1 tsp. vanilla
1/2 tsp. almond flavoring
12 or more macaroons
1 c. nuts (optional)
1/2 c. cherries (optional)

Preparation

Soften gelatin in cold water.
Beta egg yolks and sugar together and add to hot milk.
Cool slightly and add flavoring and stiffly beaten egg whites.
Chill until it begins to set, then add nuts and cherries if desired.
Line a mold with macaroons and pour in the custard.
Chill and serve with whipped cream.