Spanish Cream With Gelatin Recipe
The spanish cream is a creamy gelatin dessert prepared with milk and eggs along with plain gelatin. Slowly stirred over a boiler, the spanish cream is sweetened with sugar and flaored with vanilla and frozen before serving
Ingredients
3 cups milk
1 envelope plain gelatine
1/2 cup sugar (scant)
3 eggs, separated
1/4 tsp. salt
1 tsp. vanilla
Directions
Pour milk into a double boiler, and add gelatine.
Stir.
Place over hot water.
Add sugar and stir until dissolved.
Pour slowly on slightly beaten egg yolks.
Return to double boiler and cook until thickened stirring constantly.
Remove from heat and add salt and vanilla.
Chill until slightly thickened.
Then add whites of eggs which have been beaten stiff.
Turn into a mold that has been rinsed with cold water.
Chill.
Stir.
Place over hot water.
Add sugar and stir until dissolved.
Pour slowly on slightly beaten egg yolks.
Return to double boiler and cook until thickened stirring constantly.
Remove from heat and add salt and vanilla.
Chill until slightly thickened.
Then add whites of eggs which have been beaten stiff.
Turn into a mold that has been rinsed with cold water.
Chill.
