1933 Spanish Cream Dessert Recipe | Glen And Friends Cooking

1933 Spanish Cream Dessert Recipe

Ingredients:
1 Tablespoon granulated geletin
3 cups milk
½ cup sugar
3 egg whites
1/8 teaspoon salt
1 teaspoon vanilla
3 egg yolks

Method:
Scald milk with gelatin in double boiler
When gelatin is dissolved add the sugar and pour slowly over the beaten egg yolks, stirring constantly.
Return to double boiler, cook until thickened, stirring.
Remove, add salt and vanilla and fold in the egg whites beaten stiff.
Pour into a cold wet mold and chill.

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