Title: Spanish cream
 Categories: Desserts, New zealand, Usenet
      Yield: 6 Servings
 
  2 1/2 c  Milk
           -(one Imperial pint)
      4 t  Gelatine
      2    Eggs
    1/2 t  Vanilla essence
    1/3 c  Sugar
 
  Save a small amount of the milk; put the rest in a saucepan, together
  with the sugar and vanilla and heat.
  
  Separate the egg whites and save for later.  Beat the egg yolks with
  the remainder of the milk and add to the heating mixture.
  
  Stir to ensure the sugar is dissolved and bring to near boiling point
  to thoroughly cook the eggs.  Do not actually boil.  Take the
  saucepan off the heat.  Dissolve the gelatine in about 1/4 cup of
  boiling water and stir into hot custard. Pour into serving dish and
  put into refrigerator to cool.
  
  When mixture has cooled and almost set (it should be shivery at this
  point) thoroughly beat the egg whites until stiff and fold them in
  using a metal spoon.  Return mixture to refrigerator to properly set.
  
  NOTES:
  
  *  Exquisite New Zealand custard dessert -- This dessert was a family
  favourite, and although we used to eat it in conjunction with some
  flavored jellies, it's delicious in its  own right.  The recipe comes
  from my mother, and I don't know what the Spanish part signifies.
  
  *  The texture of this dessert is supposed to be semi-fluffy.  If you
  fold in the egg whites too soon, the liquid custard won't support
  them and you end up with a two-layer result, solid custard on top,
  very light on the bottom. Some people may like this, but it's not the
  way I make it. On the other hand, if you leave things too long, it
  becomes difficult to fold in the egg whites at all.
  
  *  It's a good idea to whip the custard a little with a fork prior to
  folding in the whites. This breaks up the custard a little.
  
  *  Depending on sweetness of taste, you may wish to alter the amount
  of sugar. Our family had a sweet tooth, and I've reduced the original
  quantity as it is.
  
  *  One of the amazing things about this dessert is that it's so easy
  to make, and yet tastes so good.
  
  : Difficulty:  easy.
  : Time:  20 minutes + setting.
  : Precision:  approximate measurement OK.
  
  : Peter C.  Maxwell,
  : Computer Science Dept., Univ.  of New South Wales, Sydney, Australia
  : peterm%cadvax.oz@seismo.css.gov
  
  :