Spanish Cream Recipe
Ingredients
1 tablespoonful granulated gelatine
3 egg whites
3 cupful milk
1/8 teaspoonful salt
1/2 cupful sugar
1 teaspoonful vanilla
2 egg yolks
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
