Spanish Cream Recipe

Ingredients for Spanish Cream

• ¼ box gelatine or 1 tablespoon granulated gelatine
• 3 cups milk
• Whites 3 eggs
• Yolk 3 eggs
• ½ cup sugar (scant)
• ¼ teaspoon salt
• 1 teaspoon vanilla or
• 3 tablespoons wine

Instructions

1. Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten.
2. Return to double boiler and cook until thickened, stirring constantly; remove from range, add salt, flavoring, and whites of eggs beaten stiff.
3. Turn into individual moulds, first dipped in cold water, and chill; serve with cream.
4. More gelatine will be required if large moulds are used.