"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spanish Cream Recipe

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This recipe for Spanish Cream, by , is from The Spilfogel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bess Spilfogel
Added: Monday, July 6, 2009


1/2 c cold milk
1 envelope unflavored gelatin
1 1/2 c hot milk
1/8 tsp salt
2 egg yolks, beaten
1 tsp vanilla
3 tbsp sugar
2 egg yolks
1 tbsp

Measure the cold milk into the top of a double boiler. Sprinkle in the unflavored gelatin. Let stand until softened.
Combine hot milk and salt. Stir until dissolved.
Stir the hot milk with salt into the cold milk and gelatin. Stir until the gelatin is dissolved.
Slowly pour the hot milk mixture into the egg yolks, stirring constantly. Return the mixture to the pan, set over hot water, and cook, stirring until the mixture will coat a metal spoon. Remove from heat. Stir in vanilla and 3 tablespoons sugar. When sugar is dissolved, chill until syrupy.
In bowl, beat egg whites until foamy. Gradually beat in 1 tablespoon of sugar until the whites hold soft peaks. Fold egg whites into the syrupy mixture. Carefully cut and fold with a rubber spatula. Transfer to mold or dessert cups. Chill until set.




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