Spanish Cream

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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


    • 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


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.
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