SPANISH CREAM

By á-6498

Ingredients

• 1 tbsp gelatine
• 2 cups milk
• 2 eggs separated
• 1/3 cup sugar
• 1/2 tsp vanilla
• 1/4 tsp salt

Preparation

Step 1

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