From my "Global Gourmet" cookbook of the Concordia Language Villages, this recipe was submitted by Charla Beukema of Marquette, MI. She writes, "This recipe has been prepared by my family for four generations."
Beat egg yolks; pour into mixture in double boiler, stirring constantly until mixture is well heat and coats spoon but is not thick (Do not overcook or custard will curdle).
Stir in salt and vanilla.
Remove from heat and cool slightly.
Beat egg whites until stiff; fold cooked mixture into egg whites until thoroughly mixed.
Pour into individual dessert dishes.
Refrigerate until set.
SPANISH CREAM
Make and share this Spanish Cream recipe from Food.com.
Mix 1/3 cup sugar and gelatin in the top of a double boiler set over simmering water.
Slowly stir in milk and stir until sugar and gelatin are completely dissolved.
Beat the egg yolks until light then blend a bit of the hot mixture into it.
Add the egg yolk mixture to the gelatin mixture and cook, stirring constantly until thickened.
Mix in vanilla and then chill until mixture mounds slightly when dropped from a spool.
Beat eggs whites until they form soft peaks, gradually beat in the remaining 1/3 cup sugar until stiff peaks form.
Fold the custard mixture into the eggs whites and spoon into 6 goblets and chill until firm.
If desired, top with fresh fruit or chocolate or butterscotch sauce.
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