• 4 oz. Prince Fine Egg Noodles
  • 1 cup milk, scalded
  • 2 eggs, separated
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1/2 cup slivered almonds
  • 1/2 tsp. vanilla
  • 1 cup heavy cream, whipped


Cook noodles in 1 1/2 quarts salted water for 5 minutes. Drain. Cook scalded milk in double boiler with well-beaten egg yolks, sugar, and salt. Stir constantly until mixture coats spoon. Add noodles, almonds and vanilla; fold in stiffly beaten egg whites. Pour into greased 1 quart ring mold, bake at 325 degrees F. for one hour. Invert onto serving plate and serve with sweetened whipped cream. Serves 8

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Submitted 6/13/05.
Source: Prince Treasury of Italian Recipes
Submitted By: Linda Wilson
Noodle Custard