Spanish Cream Unverified!

Yield: 6-8 servings


  • 1 envelope unflavored gelatin
  • 1/2 cup sugar, divided
  • 2 cups cold milk, divided
  • 1/4 tsp salt
  • 3 eggs, separated
  • 1 1/2 tsp vanilla
  • 1/4 tsp cream of tartar


Combine gelatin, 1/4 sugar, 1/2 cup cold milk and salt. Let stand 1 minute. Beat egg yolks and remaining milk. Stir into gelatin mixture. Cook, stirring over *low* heat about 5 minutes.

Remove from heat. Stir in vanilla. Chill until it mounds slightly when dropped from spoon.

Beat egg whites and cream of tartar. Beat in 1/4 cup sugar slowly. Fold gelatin mixture into egg whites. Pour into mold and chill at least 8 hours.

Top with custard sauce, whipped cream or crushed berries.