SPANISH CREAM
INGREDIENTS
Spanish Cream
1 and 1/2 tablespoons gelatine
1/2
cup sugar
3 cups milk
1/4 teaspoon salt
3 eggs
1 tablespoon vanilla
RECIPE
Soak the gelatine in
the milk ten minutes. Place over hot water and when the gelatine is
dissolved add sugar.
Pour slowly over yolks of eggs slightly beaten, return to double boiler
and cook until the custard coats the spoon, stirring constantly. Remove
from hot water, add salt and flavoring, then whites of eggs beaten until
stiff.
Turn into one large or several individual molds, first dipped in cold
water, and place in ice box.
A cup of orange juice may be substituted for one cup of milk, adding it
after removing custard from the stove.