Serves Six
- 1 c. sugar
- 1/2 c. boiling water
- 3 eggs
- 1 pt. thin cream
- 1 c. heavy cream
- 1 c. macaroon crumbs
- 1 tsp. vanilla
Cook the sugar and water until it threads. Beat the eggs and add the syrup to the beaten eggs.
Make sure to add the syrup SLOWLY! Then add the thin cream, return to the fire, and cook until the mixture thickens. Set aside to let cool. Beat the heavy cream until it is stiff, and fold this into the custard. Add 1 cupful of the macaroon crumbs and the vanilla to the parfait mixture, place in a mold and freeze. When frozen, remove from the mold and cover with a layer of macaroon crumbs. Serve.
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