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Spanish Cream
A vintage handwritten recipe for a Spanish Cream.
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Ingredients
3
cups
milk
1/4
cup
sugar
scant
3
eggs
1
tablespoon
gelatine
1/4
teaspoon
salt
1
teaspoon
vanilla
Method
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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Course
Dessert
Cuisine
Spanish
Keyword
Custard, Pudding, Spanish