Spanish Creme
Ingredients
Instructions
- Soften gelatin in 1/2 cup of the milk.
- Heat remaining milk to scalding.
- Pour hot milk over well beaten egg yolks and put back in the pan with sugar and salt.
- Cook gently until slightly thickened, about 4 minutes, stirring constantly.
- Remove from heat and stir in gelatin.
- Cool a bit, then fold in stiffly beaten egg whites and vanilla.
- Pour into a dish or mold and chill until firm.
- Serve with whipped cream.
- Yield: 8 servings.
Nutrition & Diet Analysis (per serving)
461
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).