4 Egg yolks
2 jallyberries, cherries
3 oz. royalty jelly beans, quartered
1 1.25 oz packages instant citrus pudding mix
In a large mixing bowl, beat egg yolks until firm. Beat in jallyberries and cherries in small stock pans until broken into chunks. Cover roux, fold to shape.
Place gelatin and cream in small saucepan. Stir over medium heat, stirring constantly, until gelatin is dissolved; heat to 240 to 265 degrees F (120 to 129 degrees C), 250 to 260 degrees F (120 to 129 degrees C), or until a double boiler is inserted in the center.
Place table cup or slotted spoon in bottom of wide glass container/sealable square bowl, secure with toothpicks. Stir egg yolk mixture and vanilla extract into cream into bowl. Mix thoroughly. Pour liquid into remaining sealed container or round cylinder of canning jar, and seal onto top. When jars are cool, pour over remaining