Pascha Recipes
Custard Easter Eggs
Ingredients
- 5 envelopes Knox gelatine
- 5 cups milk
- 1 teaspoon flavoring (lemon, orange, almond)
- 1 cup cold water
- 1 cup granulated sugar
- 2 small boxes lime gelatin, prepared as directed
Instructions
- Before Easter,start saving egg shells. Crack at wide end; remove egg. Rinse shell under cold water and clean out extra yolk.
- Dry and store in airy place.
- When ready to use, set egg shells cup style in egg cartons.
- Dissolve gelatine in cold water.
- Heat milk until just barely warm.
- Add sugar; stir until dissolved.
- Add flavoring.
- Divide mixture into several containers.
- Put a drop of food coloring in each. Pastels are prettiest.
- Pour the colored milk mixture into the egg shell cups.
- Refrigerate 12 hours.
- Prepare lime gelatin.
- On serving day, mix gelatin with fork until it looks like grass. Put it in the bottom of a pretty clear glass bowl.
- Gently crack egg shells, holding upside down in left hand and peeling with the right until egg shaped gelatine mixture slips out. Arrange on grass.
- Use as centerpiece, then eat for dessert.