Spanish Cream

Spanish Cream

A vintage handwritten recipe for a Spanish Cream.
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  • 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.
Print Recipe Pin Recipe
Course Dessert
Cuisine Spanish
Keyword Custard, Pudding, Spanish

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