Traditional silky, sweet dessert for a Chinese food meal.
Make the day before serving and chill.
- 1 envelope unflavored gelatin
- 3/4 cup heavy or whipping cream
- 1/4 cup packed light brown sugar
- 1 3" x 1" strip lemon peel
- pinch salt
- 2 cups milk
- 3 Tbsp almond-flavor liqueur or 1/4 tsp almond extract
Let stand 2 minutes so gelatin softens slightly.
Meanwhile, combine in 2 quart saucepan over medium heat: cream, brown sugar, lemon peel, salt.
Heat, stirring occasionally, until mixture just starts to boil.
Remove from heat.
Discard lemon peel.
Stir softened gelatin into mixture in saucepan.
Heat over medium heat 2 minutes or until gelatin dissolves completely, stirring frequently.
Remove saucepan from heat.
Add milk and liqueur to saucepan and stir until blended.
Pour mixture into eight 4 ounce custard cups or ramekins.
Place ramekins on baking pan for easier handling, cover and refrigerate overnight.
