Spanish Cream



1 and 1/2 tablespoons gelatine

1/2  cup sugar
3 cups milk           1/4 teaspoon salt
3 eggs                1  tablespoon vanilla





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.


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