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The New Zealand Railways Magazine, Volume 10, Issue 11 (February 1, 1936)

Spanish Cream

Spanish Cream.

One quart milk, 3 heaped dessertspoons Davis gelatine, 5 teaspoons sugar, essence vanilla, 3 or 4 eggs.

Make a custard of the milk, yolks of eggs (well beaten) and sugar, being sure to bring to boiling point only, then add vanilla. Melt the gelatine with boiling water and add to the custard—both being luke warm. Then when the mixture is fairly cold, beat in stiffly beaten whites of eggs.