Spanish Cream Knox Blox

READY IN: 4hrs 5mins
YIELD: 75 blocks
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl mix the egg with the half and half, set aside.
  • In a sauce pan, soften the gelatin in the cold water.
  • Add the egg/ half and half mixture and sugar to the sauce pan.
  • Cook over low heat until gelatin and sugar are completely dissolved and incorporated.
  • Add in the vanilla.
  • Using a whisk, continue to stir slowly until it starts to steam and thicken.
  • Remove from heat.
  • Pour in 1-2 baking pans depending in how thick you would like the blox.
  • Chill in the refrigerator till set and firm, about 4 hours.
  • You can cut them into blocks or use your favorite cookie cutters for different shapes.
  • ( I used the chill time as cook time).
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