Spanish Cream

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Soak the gelatine in the milk for two hours.
  2. Beat up the eggs till very light.
  3. Add the sugar and beat again.
  4. Bring the milk and gelatine to the boil.
  5. Pour over the eggs and sugar.
  6. Strain.
  7. Put on the fire in a double boiler and stir till thick; but do not allow it to boil.
  8. Add the vanilla and pour into a wet mould.
Original Text
*Spanish Cream 1 pint milk ¹⁄₂ oz. gelatine ¹⁄₂ cup sugar 3 eggs ¹⁄₂ tea-spoon vanilla Soak the gelatine in the milk for two hours. Beat up the eggs till very light. Add the sugar and beat again. Bring the milk and gelatine to the boil. Pour over the eggs and sugar. Strain. Put on the fire in a double boiler and stir till thick; but do not allow it to boil. Add the vanilla and pour into a wet mould.
Notes
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