Spanish Cream

1. 1

   Soften gelatin in milk abuot 5 minutes.

2. 2

   Place in double boiler over hot water.

3. 3

   Stir in sugar until dissolved.

4. 4

   Beat egg yolks; pour into mixture in double boiler, stirring constantly until mixture is well heat and coats spoon but is not thick (Do not overcook or custard will curdle).

5. 5

   Stir in salt and vanilla.

6. 6

   Remove from heat and cool slightly.

7. 7

   Beat egg whites until stiff; fold cooked mixture into egg whites until thoroughly mixed.

8. 8

   Pour into individual dessert dishes.

9. 9

   Refrigerate until set.

No nutritional information available.

No additional tips available.