Spanish Cream Recipe ingredients

• ¼ box gelatine or 1 tablespoon granulated gelatine
• 3 cups milk
• whites 3 eggs
• Yolk 3 eggs
• ½ cup sugar (scant)
• ¼ teaspoon salt
• 1 teaspoon vanilla or
• 3 tablespoons wine

To prepare this Spanish Cream Recipe, first scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to double boiler and cook until thickened, stirring constantly; remove from range, add salt, flavoring, and whites of eggs beaten stiff. Turn into individual moulds, first dipped in cold water, and chill; serve with cream. More gelatine will be required if large moulds are used.