Spanish Cream

Spanish Cream

MAKES 4 SERVINGS
Spanish cream is an old-fashioned, Sunday-dinner dessert. The
difference between Spanish cream and a regular cornstarch pudding
is that it has gelatin added to the pudding along with egg instead of
cornstarch, and the whites are whipped to lighten the mixture. As the
cream cools and sets, it divides into two layers.

2 cups cold milk
1 package (\ tablespoon) unfavored gelatin
1/3 cup sugar
2 eggs
l/2 teaspoon vanilla
Fresh berries for garnish (optional)

Slightly sweetened whipped cream for garnish (optional)
In a custard cup or small bowl, mix VA cup of the cold milk with
the gelatin. Set aside. In heavy saucepan, heat the remaining milk.
Add the sugar and stir until sugar is dissolved. Separate the eggs; put
the yolks in one small bowl, the whites in another. Whisk a portion
of the hot milk into the egg yolks, and then return mixture to saucepan
with the rest of the hot milk and sugar. Cook over low heat until the
mixture coats the back of a wooden spoon (about 160°F.). Stir in the
gelatin mixture until dissolved. Remove from heat. Add the vanilla.
Cool. Whisk the egg whites until stiff, and fold them into the pudding.
Pour into a bowl or fancy 4-cup mold that has been dipped in cold
water, and chill until set, about 2 hours.
Unmold onto a serving plate. Decorate with berries and whipped
cream, if desired.

CHOCOLATE SPANISH CREAM: Add 2 squares (2 ounces) unsweetened
chocolate to the milk while scalding it. Beat until blended.

COFFEE SPANISH CREAM: Add 2 tablespoons instant coffee powder
to the milk while scalding it.