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Spanish Cream with Caramel Sauce




Source of Recipe


High School Spanish Class


List of Ingredients




1 tablespoon gelatin
2 1/2 cups milk
1/2 cup sugar
3 eggs, separated
1/4 teaspoon salt
1 teaspoon vanilla

Caramel Sauce:
1 1/2 cups brown sugar
2/3 cup corn syrup
4 tablespoons butter
3/8 cup heavy cream

Recipe



Soak gelatin in milk 10 minutes.
Place over hot water in double boiler.
When gelatin is dissolved, add sugar.
Pour slowly over slightly beaten egg yolks, stirring while pouring.
Return to double boiler.
Cook and stir until mixture begins to thicken.
Remove from heat and add salt and vanilla.
When cooking, fold in stiffly beaten egg whiters and pour into wet 1-quart mold.
Chill in refrigerator.
Serve with caramel sauce.

Cook sugar, syrup and butter until a small amount forms a soft ball when place in a cup of cold water.
Remove from heat and stir in cream.
Chill.