SPANISH CREAM

SPANISH CREAM
SPANISH CREAM

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tbsp gelatine

  • 2

    cups milk

  • 2

    eggs separated

  • 1/3

    cup sugar

  • 1/2

    tsp vanilla

  • 1/4

    tsp salt

Directions

Soften 1 tbsp gelatine in 1/2 cup milk. Heat in double boiler 11/2 cups milk. Add hot milk to 2 beaten egg yolks. Return to double boiler, add 1/3 cup sugar and 1/4 tsp salt. Cook over simmering water, stirring constantly until mixture coats a metal spoon. Remove from heat and add softened gelatine. Stir until gelatine is dissolved. Cool and add 1/2 tsp vanilla. Chill until partially set. Fold in 2 stiffly-beaten egg whites. Pour into serving dishes and chill until set. Serve with fresh fruit garnish or whipped cream. COFFEE SPANISH CREAM : Prepare as for Spanish Cream, adding 2 1/2 tbsp instant coffee powder to the hot milk

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