"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Spanish Cream Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 envelope gelatin
3 c. milk
3 egg yolks
1/2 c. sugar (or 3/4 c. corn syrup)
1/4 t. salt
1 t. vanilla
3 egg whites, beaten stiff
fruit

Directions:
Directions:
Soften gelatin in 1/4 c. milk. Beat egg yolks; add remaining milk, sugar and salt. Cook. Add gelatin and stir until dissolved. Remove from heat; fold in vanilla and beaten egg whites. Turn into a mold rinsed in cold water. Refrigerate. Unmold and serve with fruit.

 

 

 

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