Spanish Cream(Dessert)

1. 1

   Soak gelatine in milk in top of double boiler for 5 minutes. Add sugar and salt.

2. 2

   Place over boiling water until gelatine is dissolved.

3. 3

   Separate eggs.

4. 4

   Beat yolks slightly and add milk mixture to yolks, beating with fork to mix.

5. 5

   Return to double boiler and cook until slightly thickened.

6. 6

   Fold into egg whites, beaten until stiff, but not dry.

7. 7

   Refrigerate until set.

8. 8

   Best if allowed to mellow for a day.

* Per serving · 4 servings · Values may vary.

No additional tips available.