"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spanish Creme Recipe

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This recipe for Spanish Creme, by , is from My Three and Me, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mrs. Barrow
Added: Wednesday, August 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Tablespoon Knox gelatin
3 eggs (whites & yolks separated)
1/4 tsp. salt
3 cups milk (or half 'n half)
1/2 cup sugar
1 tsp. vanilla or 3Tablespoon wine

Directions:
Directions:
Soak gelatine in 1/2 cup milk. In double boiler, scald remaining milk (2 1/2 cups) and pour slowly over well beaten egg yolks. ****NOTE: Stir quickly when adding yolks into milk to prevent them from becoming "scrambled eggs". Add sugar & salt - return to double boiler and cook until thickened. Remove from heat; let stand for 5 minutes ...then add gelatine and stiffly beaten egg whites. Flavor and pour into sherbert glasses. Refrigerate at least 4 hours before serving.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This was served at a dinner party to celebrate General Barrow's change of command ceremony at the Marine Barracks in Washington, DC. It is worth the trouble!

 

 

 

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