Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

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Spanish Cream

2 1/2 c Milk
-(one Imperial pint)
4 t Gelatine
2 Eggs
1/2 t Vanilla essence
1/3 c Sugar

Save a small amount of the milk; put the rest in a saucepan, together with the sugar and vanilla and heat.
Separate the egg whites and save for later. Beat the egg yolks with the remainder of the milk and add to the heating mixture.
Stir to ensure the sugar is dissolved and bring to near boiling point to thoroughly cook the eggs. Do not actually boil. Take the saucepan off the heat. Dissolve the gelatine in about 1/4 cup of boiling water and stir into hot custard. Pour into serving dish and put into refrigerator to cool.
When mixture has cooled and almost set (it should be shivery at this point) thoroughly beat the egg whites until stiff and fold them in using a metal spoon. Return mixture to refrigerator to properly set.

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