1/4 cup sugar
1/2 cup spring water
1 1/2 cups milk, scalded
2 large eggs
4 large egg yolks
1/2 cup granulated sugar
1 1/2 cups heavy cream, whipped
1 cup crushed amaretti cookies
In a medium saucepan, combine the 1/4 cup sugar and water. Cook over medium
heat, stirring until the sugar dissolves. Continue to cook until the mixture
turns a rich caramel color. Stir in the hot milk and place in a hot water
bath to keep warm.
In a blender, beat the sugar and egg yolks together until very thick. With
the blender running, add half of the hot caramel-milk mixture slowly so
that the eggs dont curdle. When the milk has been incorporated, transfer
the mixture back to the saucepan. Reserve the other half of the caramel
Cook over medium heat for 6 to 8 minutes, stirring constantly with a wooden
spoon, until the mixture thickens slightly and coats the back of the spoon.
Remove from the heat and place it in a cold water bath. Stir 2 minutes to
stop the cooking and cool the mixture. Chill thoroughly. When mixture has
completely cooled, whip the cream into soft peaks and fold into the custard
Pour half of the mixture into a chilled eight-cup terrine. Sprinkle with
half of the crushed amaretti. Pour in the remaining mixture and smooth.
Cover with plastic wrap and freeze overnight.
To unmold, dip the pan briefly into a pan of warm water and loosen the edges
with a sharp knife. Cover with the serving platter, invert and remove mold.
Drizzle with the remaining caramel sauce, sprinkle with the remaining amaretti,
and serve at once.
Picture by Joyce Dudkerk-Pool