Spanish Cream
Spanish Cream is an moderately easy dinner. Made with 3 c. milk, 1 1/2 envelopes unflavored gelatin, 1/4 tsp. salt, 3 egg whites, beaten stiff and 1/4 c. to 1/2 c. honey, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
In top of a double boiler, scald milk.
Slowly add gelatin and honey.
Pour a few tablespoonfuls over egg yolks, then add egg mixture to milk mixture in boiler.
Place over hot water and cook until thick and smooth.
Remove from heat.
Add salt and vanilla, then fold in egg whites.
Pour into a large mold and chill.
The mixture will form 2 layers as it sets.
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