Charlotte Rousse - cooking recipe

Ingredients

5 eggs
6 \"good\" Tbsp. sugar
1 pt. milk
1 pt. whipping cream
1 envelope Knox gelatine

Preparation

Beat eggs, add sugar; beat together.
Bring milk to barely boil.
Stir into egg mix gradually, stirring until 1/2 of the milk is used.
Pour this into remaining milk.
Stir over low heat until custard coats a silver spoon.
Strain.
Gelatin should be soaking in 1/4 cup water.
Set cup down in shallow pan of hot water until gelatin is liquid.
Fold gelatin into custard.
Let mixture cool and congeal.
Fold into 1 pint whipped cream that has been whipped (not too stiff).
Flavor with vanilla, bourbon, brandy or your preference.
May be served from large bowl or in compotes lined with ladyfingers.