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Spanish Cream

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Ingredients
  Granulated gelatin 1 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Eggs 2
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄8 Teaspoon
  Vanilla 1 Teaspoon
Directions

Soften the gelatin in cold water.
Scald the milk and add the gelatin, stirring until dissolved.
Combine beaten egg yolks, sugar, and salt and slowly stir in the milk and gelatin mixture.
Cook over hot water until slightly thickened, or for about 5 minutes.
Cool, and when the mixture begins to set, add vanilla and fold in stiffly beaten egg whites.
Pour into one large, or six individual molds.
Chill until set.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Ingredient: 
Milk Product
Servings: 
4

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