Spanish Cream

Spanish Cream

From the Kitchen Of
Spanish Cream


3 cups milk
1/4 cup sugar, scant
3 eggs
1 tablespoon gelatine
1/4 teaspoon salt
1 teaspoon vanilla


Soak gelatine in milk about five minutes.  Place over hot water when gelatine is dissolved, add sugar.  Pour slowly over slightly beaten egg yolks.  Return to double boiler and cook until slightly thickened.  Removed from stove; add salt and flavoring; then add stiffly-beaten egg whites. 

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