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Spanish cream

  • Natalie Oldfield - Gran's Kitchen
  • Jun 12, 2015
  • 1 min read

Spanish cream.jpg

INGREDIENTS

14g gelatine

570ml milk

3 eggs, separated

3 tablespoons sugar

vanilla essence

METHOD

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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