Rich Spanish Cream
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
directions
- Soften gelatin in milk abuot 5 minutes.
- Place in double boiler over hot water.
- Stir in sugar until dissolved.
- Beat egg yolks; pour into mixture in double boiler, stirring constantly until mixture is well heat and coats spoon but is not thick (Do not overcook or custard will curdle).
- Stir in salt and vanilla.
- Remove from heat and cool slightly.
- Beat egg whites until stiff; fold cooked mixture into egg whites until thoroughly mixed.
- Pour into individual dessert dishes.
- Refrigerate until set.
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Reviews
-
This is the one. Made according to directions it layers beautifully in a mold or in individual sherbet glasses. Thanks so much for this recipe - it brings back an old family tradition that had been lost. I inherited the family mold, brought from Germany in the 1800's but the recipe died with my great-aunt. This is so close to my memory that it will become the new tradition and I will pass down the recipe with the mold this time!
RECIPE SUBMITTED BY
BeccaB3c
United States