Spanish cream

Spanish cream

By
From
Gran's Kitchen
Photographer
Sally Greer

Ingredients

Quantity Ingredient
14g gelatine
570ml milk
3 eggs, separated
3 tablespoons sugar
vanilla essence

Method

  1. Soak gelatine in milk for 1 hour. Put in pan and let it come to boil, stirring all the time. Beat yolks with sugar, add to milk, stir until it thickens. Take off heat and cool. Add stiffly-beaten whites and essence. Pour into mould, and place into fridge to set.
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