Spanish Cream Recipe
My love for Spanish Cream developed during high school days. Spanish Cream served as Dessert is the best food to pep me up. The primary ingredient in this is Milk Product. You will make the right decision of preparing this Spanish Cream.
Ingredients
4 eggs, separated
1/2 cup sugar
2 cups hot milk
1 envelope (3 teaspoons) gelatine
1/4 cup water
1/2 teaspoon vanilla
Directions
Beat egg yolks, adding sugar gradually, until thick and pale. Stir in hot milk and cook the mixture over low heat, stirring constantly, until it coats the back of a spoon. Soften gelatine in water for 5 minutes, dissolve over hot water and stir into custard mixture. Stir in vanilla. Beat egg whites until they hold soft peaks and fold in. Pour the mixture into a 4-cup mould and chill until firm. Unmould on to a plate and serve plain or with cream and fresh or cooked fruit.
