Almond Rock Macaroon Pudding(Heritage) - cooking recipe

Ingredients

1 pt. scalded milk
3 eggs, separated
3/4 c. sugar
1 Tbsp. gelatin
1/4 c. sherry
1 tsp. vanilla
1 doz. almond macaroon cookies
1 pt. cream, whipped
1/2 c. toasted sliced almonds

Preparation

Beat together egg yolks and sugar.
Dissolve 1 tablespoon gelatin in 1/4 cup milk and add to eggs and sugar.
To this add remaining hot milk slowly; heat in a double boiler until mixture begins to thicken.
Beat in 3 egg whites until stiff.
Pour custard mixture over beaten egg whites.
Flavor with 1/4 cup sherry and 1 teaspoon vanilla.
Crumble almond macaroon cookies into a round mold and spoon mixture over them.
Let congeal.