Recipe for Spanish Cream.pdf | |
File Size: | 70 kb |
File Type: |
Spanish Cream
Betty's Recipe
Ingredients
Method
Ingredients
- ½ oz (1 dessertspoon) of gelatine
- 3 eggs, separated
- 2 cups of milk
- 2 tablespoons of sugar
Method
- Put the milk and gelatine into a saucepan and dissolve over heat.
- Beat the egg yolks and sugar together, add to the milk and gelatine, and stir till it just boils.
- Cool and stir in the stiffly beaten egg whites, flavour with vanilla.
- Pour into a wet mold or dish and refrigerate to cool and set, 4-5 hrs.