Spanish Cream Ingredients Recipe

1 tablespoon gelatine

2 tablespoons water

2 cups milk

2 eggs, separated

1/4 cup sugar

1 teaspoon vanilla essence

Combine gelatine and water

Leave to swell for 10 minutes

Heat milk in the top of a double boiler until almost boiling

In a bowl beat egg yolks and sugar until pale

Pour heated milk onto egg mixture

Return to top of double boiler

Cook over a low heat, stirring constantly until mixture thickens to coat the back of a wooden spoon

Remove from heat

Add vanilla

Dissolve gelatine over hot water

Stir gelatine into custard mixture

Chill until consistency of raw egg white

Beat egg whites until stiff

Fold into custard mixture

Pour into a wet mould

Chill until firm

Unmould onto a serving plate

Serves 6