|Sugar||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Vanilla||2 Tablespoon (Leveled)|
|Cream||1 Cup (16 tbs)|
Boil the sugar and water together to 238Â° F. or the soft ball stage.
Pour this sirup over the stiffly beaten yolks of 2 eggs.
Continue beating, until creamy.
When cold add the vanilla and the whipped cream.
Beat with an egg beater until thick and fluffy.
Serve with baked or steamed puddings, Peach Delight, etc.