Nesselrode Pudding

Directions

1. 1
   Combine milk, sugar, and vanilla in top of a double boiler; place over boiling water, and cook until sugar dissolves. Beat egg yolks until thick and lemon colored. Stir a small amount of hot milk mixture into egg yolks; add to remaining hot milk mixture. Cook, stirring constantly with a metal spoon, until mixture thickens and coats the spoon. Remove from heat, and cool completely.
2. 2
   Add 2 cups macaroon crumbs, raisins, and chopped almonds to cooled mixture; stir well. Dissolve gelatin in water, and add to macaroon mixture; mix well. Chill until mixture is consistency of unbeaten egg whites.
3. 3
   Beat egg whites (at room temperature) until stiff peaks form. Gently fold beaten egg whites into gelatin mixture. Spoon into a lightly oiled 6 1/2-cup mold, and chill overnight.
4. 4
   Unmold pudding onto a serving platter. Spoon into individual serving bowls, and serve with a dollop of sweetened whipped cream.