• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

De Luxe Rennet Custard

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1/3 c Canned jellied cranberry
  • -sauce, and few drops red
  • -food color. Or


Choose your favorite rennet-custard flavor. Make as package directs, but
substitute light cream for milk. Just before serving, top with one of

Toasted coconut Partially thawed frozen Orange sections or fresh
raspberries or Canned apricot nectar strawberries Chopped walnuts Canned
pineapple tidbits

Chocolate-Almond. Add 1/4 teasp. almond extract to chocolate rennet.

Rum-Mocha. Add 1/4 teasp. rum extract and 1 teasp. instant-coffee powder to
chocolate rennet.

Trifle. Sprinkle cake slices with rum, sherry, or brandy extract. Pour
vanilla or lemon rennet-custard dessert over slices.

Cranberry or Prune Island. Beat 1 egg white until stiff but not dry.
Gradually beat in 2 tablesp. granulated sugar. Fold in 1 teasp. lemon
juice, substitute 1/2 cup canned strained prunes (baby pack) for canned
jellied cranberry sauce and red food color. Divide meringue among 5 sherbet
glasses. Pour on vanilla rennet.

Sherry-Maple. Add 1 teasp. sherry extract to maple rennet.

Orange-Mincemeat. Place spoonful of prepared mincemeat in each serving
dish. Pour on orange rennet.

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