Popular Features:
View Cart

Spanish Cream

 
Spanish Cream
default recipe image
photo credit: Ev Thomas
Recipe for Spanish Cream, a chilled, molded dessert from a 1950's Prudence Penny cookbook. Uses 2 whole eggs
Recipe By: Prudence Penny Cookbook
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

Ingredients

    • 1 ounce (2 tablespoons) gelatin
    • 1/2 cup cold water
    • 1/2 cup hot milk
    • 1/3 cup granulated sugar
    • 1/4 teaspoon salt
    • 2 whole eggs, separated
    • 2 1/4 cups cold milk
    • 1 teaspoon vanilla

Instructions

Soften the gelatin in 1/2 cup cold water.

Beat the egg yolks slightly with the sugar and salt. Add the hot milk to the mixture and mix thoroughly. Add the softened gelatin and stir to incorporate.

Add the cold milk and vanilla and stir. Beat the egg whites until stiff but not dry and fold into the egg mixture.

Spray individual molds with vegetable oil spray such as "Pam". Pour mixture into molds, refrigerate until set about 8 hours or overnight.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Top 10 Pots de Creme Recipes

  1. Key Lime Pots de Creme
  2. Chocolate Low Carb Pot de Creme
  3. Chocolate Espresso Pots de Creme
  4. Meyer Lemon Pots de Creme
  5. Zuni Cafe Chocolate Pots de Creme
  6. Traditional Pots de Creme
  7. Frozen Chocolate Pots de Creme
  8. Mexican Chocolate Pots de Creme
  9. Frozen Chocolate Pot de Creme
  10. Jackie's Blender Pots de Creme


More Recipes & Tips