1/2 cup sugar
1/8 cup water
3 egg yolks
1/4 pound macaroons, crushed
1 teaspoon vanilla
1 cup cream, whipped
1/4 pound marshmallows, cut
dash of salt

Boil sugar with water until syrup spins a thread when dropped from spoon.

Pour syrup slowly onto lightly beaten egg yolks in top of double boiler and cook, stirring constantly until mixture coats and spoon.

Add vanilla, whipped cream and marshmallows and all but 3 tablespoons of crushed macaroons.

Pour in souffle cups, sprinkle with macaroons then place in freezing compartment until ready to serve.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image [behind custard] Georges Scurat, Le cirque, 1891,

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