ELEGANT PRUNE WHIP WITH CUSTARD SAUCE This recipe From sunsweet.com includes an optional custard sauce.
St. Paul Pioneer Press ELEGANT PRUNE Makes 6 servings. Prune whip: 1 cup pitted prunes 3 egg whites 1/2 cup firmly packed brown sugar 1/4 teaspoon salt 1 tablespoon lemon juice Custard sauce: 3 egg yolks 2 tablespoons sugar 1 teaspoon cornstarch 1/8 teaspoon salt 1 1/4 cups low-fat milk 1/2 teaspoon vanilla To prepare oven: Preheat oven to 325 degrees. To prepare prune whip: Cover prunes with boiling water. Let stand for 5 minutes. Drain. Chop. In large mixing bowl, beat egg whites (reserve egg yolks for custard sauce) until stiff peaks hold shape. Fold in prunes, brown sugar, salt and lemon juice. To bake prune whip: Spoon into 1-quart shallow baking dish. Set in pan filled with 1 inch hot water. Bake for 40 minutes or until mixture puffs and forms thin crust. Remove from water. Cool. To -------------------------------------------------------------------------------- prepare custard sauce: In medium bowl, beat egg yolks. Set aside. In saucepan, combine sugar, cornstarch and salt. Stir in milk. Bring to a boil over medium heat, stirring constantly. Stir hot milk mixture, a little at a time, into beaten egg yolks. Return egg yolk mixture to saucepan. Cook over low heat for 1 minute, stirring constantly. (Note: Do not boil.) Remove from heat. Stir in vanilla. Serve warm or cold over prune whip. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
