Japanese White Jello
|Milk||4 Cup (64 tbs)|
|Eggs||3 , slightly beaten|
|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Vanilla extract/Almond extract||To Taste|
|Lychee||1 Can (10 oz) (For Garnish)|
Combine the milk and sugar in a saucepan.
Bring to boil over high heat.
Gradually stir in the eggs and cook, stirring, for one minute.
Remove from heat.
In a separate dish, mix the gelatin with the water until the gelatin is dissolved.
Stir into the milk.
Add the vanilla or almond extract, mixing well.
Pour into a jello mold.
Cover and chill.
Before serving, garnish with the lychee fruit and drizzle with some of the syrup, if you wish.