Spanish Cream

Ingredients

• 1 tablespoon Gelatin (Granulated gelatin)
• 3 cups Milk
• 3 Egg whites
• 3 Egg yolks
• 0.5 cup Sugar (Slightly less than 1/2 cup)
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla extract
• for serving Heavy cream
• 1.5 cups Strong brewed coffee (For Coffee Soufflé)

Instructions

1. 1In a saucepan, scald the milk with the gelatin. Heat over medium heat until the gelatin is dissolved. Do not boil.
2. 2Add the sugar to the milk mixture. In a separate bowl, lightly beat the egg yolks. Slowly pour the hot milk mixture onto the yolks, whisking constantly to prevent curdling.
3. 3Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not boil.
4. 4Remove the saucepan from the heat. Add the salt and vanilla extract. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the warm milk mixture.
5. 5Lightly grease individual molds or a serving dish with cooking spray or oil. Pour the Spanish Cream mixture into the prepared molds or dish. Cover and chill in the refrigerator for at least 3 hours, or until set.
6. 6To serve, unmold the Spanish Cream by dipping the molds briefly in warm water. Invert onto serving plates. Serve chilled with heavy cream, if desired.
7. 7Mix coffee infusion, milk, one-half of the sugar and gelatine, and heat in double boiler. Add remaining sugar, salt, and yolks of eggs slightly beaten; cook until mixture thickens, remove from range, add whites of eggs beaten until stiff and vanilla. Mould, chill, and serve with cream.
8. 8Cover the bottom of a fancy mould with Wine Jelly. Line the upper part of mould with figs, cut in halves crosswise, which have been soaked in jelly, having seed side next to mould. Fill centre with Spanish Cream; chill, and turn on a serving dish. Garnish with cubes of Wine Jelly.