Spanish Cream Recipe
Ingredients
3 cups milk
1 1/2 envelopes unfavored gelatin
1/4 cup honey
3 egg yolks, slightly beaten
1/4 teaspoon salt
1 teaspoon vanilla
3 egg whites, beaten stiff
Directions
In the top of a double boiler, scald milk.
Slowly add gelatin and honey.
Pour a few tablespoonfuls over egg yolks, then add egg mixture to the milk mixture in the boiler.
Place over hot water and cook until thick and smooth.
Remove from heat.
Add salt and vanilla, then fold in egg whites.
Pour into a large mold and chill.
The mixture will form two layers as it sets.
When ready to serve, invert mold onto a large serving plate.
Cover mold with a cloth dipped in hot water and wrung out.
Allow to stand until molded cream drops onto plate.
Slowly add gelatin and honey.
Pour a few tablespoonfuls over egg yolks, then add egg mixture to the milk mixture in the boiler.
Place over hot water and cook until thick and smooth.
Remove from heat.
Add salt and vanilla, then fold in egg whites.
Pour into a large mold and chill.
The mixture will form two layers as it sets.
When ready to serve, invert mold onto a large serving plate.
Cover mold with a cloth dipped in hot water and wrung out.
Allow to stand until molded cream drops onto plate.
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