Spanish Cream

One quart of milk, four eggs, half an ounce of gelatine, six tablespoonfuls of white sugar. Dissolve the gelatine in one pint of the milk, then add the other pint and stir over the fire; beat the yolks of the eggs with three tablespoonfuls of the sugar, and stir into the 'milk just before it comes to the boil; when it boils take it off the fire and stir into it the whites of the eggs, which have been well beaten to a stiff froth, with the remainder of the sugar. Flavour to taste. Put into moulds.

Source: Papers Past from SPANISH CREAM: Otago Witness , Issue 2323, 8 September 1898, Page 53