a little of each

A family's cookbook

Spanish Cream June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:20 pm
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From a 1966 Woman’s Day cookbook. Serves six.

Nana Hazel made this for Robin when she had her tonsils out. Its silky texture was perfect for a tender throat.

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4 egg yolks
½ cup sugar
2 cups hot milk
1 envelope unflavored gelatin
¼ cup cold water
4 egg whites
½ tsp vanilla extract


Beat egg yolks until thick and lemon-colored. Gradually beat in sugar. Gradually stir in hot milk. Stir over low heat, stirring constantly, until mixture coats a spoon. Soak gelatin in cold water. Let stand for 5 minutes. Add gelatin to hot custard mixture. Stir over ice until mixture is slightly thickened. Beat egg whites until stiff and fold into custard mixture. Add flavoring. Pour into a 1-quart mold. Chill until firm, a minimum of three hours. Unmold by dipping mild into lukewarm water for a few seconds. Serve plain or with whipped cream, fresh or cooked fruit or berries.

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