You are here

Spanish Cream

Trusted.Chef's picture
Ingredients
  Gelatine 1 Tablespoon (granulated)
  Egg whites 3
  Milk 3 Cup (48 tbs)
  Salt 1⁄8 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Egg yolks 2
Directions

Scald milk with gelatine in double-boiler.
When the gelatine is dissolved add the sugar and pour slowly over the beaten egg yolks, stirring constantly.
Return to the double-boiler, cook until thickened, stirring.
Remove, add salt and vanilla and fold in the egg whites beaten stiff.
Pour into a cold wet mold and chill.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Servings: 
6

Rate It

Your rating: None
4.11875
Average: 4.1 (16 votes)