Spanish Cream

A dessert recipe found in “Condenced Milk and its use
in Good Cookery” published by Borden’s Condenced
Milk Company in 1927

Spanish Cream

1 1/2 tablespoons granulated gelatine
1/4 cup cold water
3/4 cup Borden’s Condensed Milk
2 1/4 cups hot water
3 eggs, beaten separately
1/4 teaspoon salt
1 teaspoon vanilla


Soften gelatine in cold water. Dilute condensed milk with hot water, bring to scalding point in double boiler, add softened gelatine and stir until gelatine is dissolved. Pour slowly over the egg yolks, blending thoroughly. Return to double boiler; cook until thickened, stirring constantly. Remove from fire, add salt, flavoring, and stiffly beaten whites of eggs. Turn into individual molds. Chill. Serve with a garnish of whipped cream and fresh fruit.