Spanish Cream

From Recidemia English
Jump to: navigation, search


A silky, cool old-fashioned dessert, prep time includes chilling.

Spanish Cream



Mix 1/3 cup Sugar and gelatin in the top of a double boiler set over simmering water. Slowly stir in milk and stir until Sugar and gelatin are completely dissolved. Beat the egg yolks until light then blend a bit of the hot mixture into it. Add the egg yolk mixture to the gelatin mixture and cook, stirring constantly until thickened. Mix in vanilla and then chill until mixture mounds slightly when dropped from a spool. Beat egg whites until they form soft peaks, gradually beat in the remaining 1/3 cup Sugar until stiff peaks form. Fold the custard mixture into the egg whites and spoon into 6 goblets and chill until firm. If desired, top with fresh fruit or chocolate or butterscotch sauce.

See also[edit]