Transparent Pudding
Ingredients
- 1 cupful butter
- 2 cupfuls sugar
- 6 yolks of eggs and 3 whites beaten separately
- 1 lemon, juice and grated rind
- 1 nutmeg, grated
- 1 wineglass rose-water
Directions
Cream the butter and sugar, Beat in the yolks, lemon, spice and rose-water; add the beaten whites last. Line two shallow pudding dishes with a rich puff paste and fill with the mixture. Bake. Beat the 3 reserved whites with 3 tablespoonfuls white sugar and a little lemon juice, spread over the top and brown lightly in a quick oven. Serve cold. These are very nice baked in tart shells. Serve with meringue.