Spanish Cream

Have eight egg-yolks in a vessel and mix in with them eight ounces of sugar; dilute with a quart of boiling milk, thicken on the fire, and remove at once to add to it two ounces of gelatine softened in cold water; leave it to cool off partly; now strain it into a tin basin, adding about half a pint of fine apricot marmalade (No. 3675), diluted with a gill of rum. Have this preparation thicken on ice, mixing in with it one pint of whipped cream, and then pour it immediately into a jelly mold incrusted on ice. Unmold the cream when ready, and surround the base with triangular cuts of sweet jelly (No. 106).