Spanish Cream

1. 1

   Mix 1/3 cup sugar and gelatin in the top of a double boiler set over simmering water.

2. 2

   Slowly stir in milk and stir until sugar and gelatin are completely dissolved.

3. 3

   Beat the egg yolks until light then blend a bit of the hot mixture into it.

4. 4

   Add the egg yolk mixture to the gelatin mixture and cook, stirring constantly until thickened.

5. 5

   Mix in vanilla and then chill until mixture mounds slightly when dropped from a spool.

6. 6

   Beat eggs whites until they form soft peaks, gradually beat in the remaining 1/3 cup sugar until stiff peaks form.

7. 7

   Fold the custard mixture into the eggs whites and spoon into 6 goblets and chill until firm.

8. 8

   If desired, top with fresh fruit or chocolate or butterscotch sauce.

No nutritional information available.

No additional tips available.