RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5634
| View Recipe |
|
|
| Recipe Name: |
Rusk Tart - Copy |
| Source: |
Eileen Fight Sparks |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.48
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
2 Cups milk, whole
|
Directions:
3 egg whites
2 Tbls sugar
Grate rusks, add butter, 1/2 cup sugar and cinnamon.
Whip egg yolks and 1/2 cup sugar until lemon colored. Fold in milk slowly to form pudding.
Make meringue from egg whites and remaining sugar.
Layer a prepared 2-quart oblong pyrex dish with some 1/2 of the rusk crumbs. Then layer with the pudding. Top with meringue, sleaing the edges. Sprinkle with remaining rusk crumbs.
Bake at 350 for 15 minutes, or until golden. |
|
|
|
| Nutrition per Serving: |
| Calories: |
332 |
Total Carbs: |
42.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
85.1 |
Fat: |
15.5 |
Protein: |
5.21 |
| Fiber: |
0.07 |
Sodium: |
95.66 |
|
|
|
