SPANISH CREAM

Peter remembers his Aunty Vera making this. It was always one of his favourites.

This recipe may need to be doubled to make a decent amount for the hungry hoards.

Ingredients:

1 egg (60g)

1 cup milk

2 tablespoons sugar

3 teaspoons gelatine

2 tablespoons hot water

5 drops vanilla essence

Method:

  

1.     Separate white from yolk of egg

2.     Heat milk and sugar, pour onto egg yolk, and mix well.

3.     Return to saucepan, heat gently, stirring well without boiling, until mixture coats the spoon.

4.     Dissolve gelatine in hot water. Add to custard mixture with vanilla.

5.     Beat egg white stiffly and fold lightly into mixture.

6.     Pour into we mould and set.

For variety...flavour the milk before making the custard:

Add 1 teaspoon of cocoa for chocolate flavour

Add 1 teaspoon of instant coffee for coffee flavour

Add 1 tablespoon of caramel sauce and substitute brown sugar for caramel flavour