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Japanese White Jello

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Anonymous (not verified)
Ingredients
  Milk 4 Cup (64 tbs)
  Sugar 5 Tablespoon
  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)
Directions

Combine the milk and sugar in a saucepan.
Bring to boil over high heat.
Reduce 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.

Recipe Summary

Cuisine: 
Asian
Course: 
Dessert
Method: 
Chilling

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