Spanish Cream
A silky, cool old-fashioned dessert, prep time includes chilling
Steps
Mix 1 / 3 cup sugar and gelatin in the top of a double boiler set over simmering water.
Slowly stir in milk and stir until sugar and gelatin are completely dissolved.
Beat the egg yolks until light then blend a bit of the hot mixture into it.
Add the egg yolk mixture to the gelatin mixture and cook , stirring constantly until thickened.
Mix in vanilla and then chill until mixture mounds slightly when dropped from a spool.
Beat eggs whites until they form soft peaks , gradually beat in the remaining 1 / 3 cup sugar until stiff peaks form.
Fold the custard mixture into the eggs whites and spoon into 6 goblets and chill until firm.
If desired , top with fresh fruit or chocolate or butterscotch sauce.
Ingredients
unflavored gelatin, sugar, milk, eggs, vanilla