Spanish Cream

1. 1

   Soften gelatine in cold milk in top of double boiler.

2. 2

   Place over boiling water.

3. 3

   Add sugar and salt.

4. 4

   Stir until gelatine and sugar are thoroughly dissolved.

5. 5

   Slowly pour small amount of hot mixture over slightly beaten egg yolks.

6. 6

   Return to double boiler and cook over hot, not boiling, water, stirring constantly, until mixture coats spoon.

7. 7

   Remove from heat.

8. 8

   Add vanilla.

9. 9

   Fold gelatine mixture into stiffly beaten egg whites.

10. 10

    Chill until firm. (This will separate and form a jelly on the bottom and a custard on top.)

11. 11

    Serve with whipped cream, sliced oranges or any fruit you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.