Wendy Kovin of Baltimore was looking for a recipe for a dessert she called "Spanish Cream" that her great grandmother used to make. She says it is a very old recipe and many of her family members remember the dish with great fondness, but none of them have been able to find the recipe. Peggy Utermole, also from Baltimore, sent in a recipe for Spanish Cream that came from her mother, Margaret Pine. She said that her mother served it frequently when she was growing up and that she makes it for her own daughter, who lists it as one of her favorite desserts.
Utermole said this dessert with its light creamy texture was a lifesaver after her daughter had her wisdom teeth out this summer. I decided that, while tasty, the custard was a bit plain on its own, so I served it in individual parfait dishes with layers of fresh berries. It looked beautiful and tasted delicious.
Barbara Lantz from Charleston, W.Va., says that her husband has raved for years about chocolate cake that his mother baked for him that probably dates back to the 1930s. She thinks the recipe came from a box of Arm & Hammer baking soda.
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Makes: 6 servings
1 envelope unflavored gelatin
2 tablespoons sugar
1/8 teaspoon salt
2 eggs, separated
2 cups whole milk
1 teaspoon vanilla
1/4 cup sugar
Mix 1 envelope unflavored gelatin, 2 tablespoons sugar and 1/8 teaspoon salt thoroughly in the top of a double boiler.
Beat together 2 egg yolks and 2 cups milk. Add to gelatin mixture. Cook over boiling water, stirring constantly, until gelatin is thoroughly dissolved and mixture begins to thicken some, about 10 to 15 minutes. Remove from heat and add in 1 teaspoon vanilla. Chill in refrigerator until the mixture is slightly thicker than egg white consistency, about 30 minutes.
In a separate mixing bowl, beat the 2 egg whites until stiff. Beat in 1/4 cup sugar. Then stir gently into the gelatin mixture until blended.
Turn into a 4-cup mold or 6 individual molds and chill until firm.