A vintage handwritten recipe for a Spanish Cream.Print Recipe
- 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.