Spanish Cream Knox Blox

1. 1

   In a bowl mix the egg with the half and half, set aside.

2. 2

   In a sauce pan, soften the gelatin in the cold water.

3. 3

   Add the egg/ half and half mixture and sugar to the sauce pan.

4. 4

   Cook over low heat until gelatin and sugar are completely dissolved and incorporated.

5. 5

   Add in the vanilla.

6. 6

   Using a whisk, continue to stir slowly until it starts to steam and thicken.

7. 7

   Remove from heat.

8. 8

   Pour in 1-2 baking pans depending in how thick you would like the blox.

9. 9

   Chill in the refrigerator till set and firm, about 4 hours.

10. 10

    You can cut them into blocks or use your favorite cookie cutters for different shapes.

11. 11

    ( I used the chill time as cook time).

* Per serving · 4 servings · Values may vary.

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