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Spanish Creme Recipe

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This recipe for Spanish Creme is from My Three and Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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