Spanish Cream

Spanish Cream

Ingredients:
1/4 teaspoon salt
3 cups milk
1 teaspoon vanilla

Directions:
or
Whites 3 eggs
3 tablespoons wine
Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to
double boiler and cook until thickened, stirring constantly; remove from range, add salt,
flavoring, and whites of eggs beaten stiff. Turn into individual moulds, first dipped in cold
water,
and chill; serve with cream. More gelatine will be required if large moulds are used.
56
Coffee Soufflé
11/2 cups coffee
infusion