Spanish Cream Recipe

Summary

Servings4Cuisine
CourseMain Ingredient

Ingredients

 Granulated gelatin1 Tablespoon
 Cold water1⁄4 Cup (4 tbs)
 Milk2 Cup (32 tbs)
 Eggs2
 Sugar1⁄3 Cup (5.33 tbs)
 Salt1⁄8 Teaspoon
 Vanilla1 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.
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