Recipe: Rusk Delight for Debbie/NJ

RUSK DELIGHT

Vanilla Cream:

3 /4 cup sugar
1/3 cup flour (3 tbl corn starch)
1/4 tea salt
2 cups milk
1 tea vanilla
4 eggs, separated
1/4 cup butter (Oleo maybe substituted but it's not as good)

In saucepan mix the sugar, flour, salt, and stir in the milk. Cook over low heat until the mixture thickens. Cook for a couple of minutes and add the egg yolks stirring all the time. If you don't you might have scrambled eggs.
Cook for a couple of minutes then remove from heat. Add vanilla and butter and mix thoroughly.
Cool this mixture.

1 package of Holland RUSK

Crush the rusk with a rolling pin until semi-fine, no large pieces. Add 1/2 cup sugar and 1/2 cup butter. This is similar to a graham cracker crust. Pat the crust in the bottom of the pan, do not press the mixture. Hold out enough of the mixture to spread a even covering on the top. Bake at 400 for 7-10 minutes. Check to make sure it does not get too brown yet is firm.

Make a meringue with the egg whites and 1/4 tsp. of cream of tartar, beat until starts to form soft peaks. Add 4 tbsp. of sugar slowly, 1 at a time. Beat until holds a peak.

Pour cream into pan spreading evenly, add meringue spreading evenly, and sprinkle the remaining rusk mixture on top. Bake at 350 for 10 - 12 minutes.Keep refrigerated.