Charlotte Russe with Kirsch

Name: Charlotte Russe with Kirsch
Yield: 8 to 10 Servings.
Ingredients: 2 cups heavy cream; 12 ladyfingers, split; 1 cup sugar; 2 cups milk; 8 egg yolks; ¼ cup cold water; ¼ cup kirsch; 1 (1-inch) length of vanilla bean, optional; 2 envelopes unflavored gelatin

Preparation info

8 to 10
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

8 egg yolks
1 cup sugar
2 cups milk

Dessert

Method

Combine the egg yolks and sugar and work the mixture with a wooden spoon until smooth. Bring the milk to a boil with the vanilla bean. Add it gradually to the yolk mixture, stirring rapidly with a wire whisk. Cook over boiling water until thick.
Soften the gelatin in the cold water and add it to the custard, stirring until the gelatin dissolves. Remove the vanilla