Cream Gelatin

Name: Cream Gelatin
Cuisine: Spain
Ingredients: 0.5 lb fine sugar; 6 whole egg yolks; 0.25 pint milk, cooked and cooled; vanilla extract; 12 leaves fish gelatin (isinglass)

Origin: Madrid, Spain

Source: Anonymous, 1920

Ingredients

0.5 lb fine sugar
6 whole egg yolks
0.25 pint milk, cooked and cooled
vanilla extract
12 leaves fish gelatin (isinglass)

Instructions

Beat the fine sugar and egg yolks together thoroughly until well combined. Incorporate the cooled cooked milk gradually, stirring constantly. Add a touch of vanilla. Place the mixture over gentle heat, stirring continuously and removing it from the heat before it comes to a boil. In a separate small amount of warm water, dissolve the twelve leaves of fish gelatin (isinglass), then add this dissolved gelatin to the warm custard mixture and stir to combine evenly. Pour into a mold and chill until set.