Spanish Cream

1. 1

   Soak gelatine in milk and put to heat.

2. 2

   Separate the eggs. Beat the yolks with 4 tablespoons sugar.

3. 3

   Add the milk and cook to a cream.

4. 4

   Beat whites stiff and add other 4 tablespoons sugar. When cream is cooked, remove from fire and add egg whites gradually.

5. 5

   Continue stirring until well mixed.

6. 6

   Put in bowl.

7. 7

   When jelled, turn over.

8. 8

   Serve with whipped cream and crushed pineapple on top.

No nutritional information available.

No additional tips available.