Spanish Cream

READY IN: 35mins
Recipe by Bec6206

From my "Global Gourmet" cookbook of the Concordia Language Villages, this recipe was submitted by Charla Beukema of Marquette, MI. She writes, "This recipe has been prepared by my family for four generations."

Top Review by CampChatsworthCook

This is the one. Made according to directions it layers beautifully in a mold or in individual sherbet glasses. Thanks so much for this recipe - it brings back an old family tradition that had been lost. I inherited the family mold, brought from Germany in the 1800's but the recipe died with my great-aunt. This is so close to my memory that it will become the new tradition and I will pass down the recipe with the mold this time!

Ingredients Nutrition


  1. Soften gelatin in milk abuot 5 minutes.
  2. Place in double boiler over hot water.
  3. Stir in sugar until dissolved.
  4. Beat egg yolks; pour into mixture in double boiler, stirring constantly until mixture is well heat and coats spoon but is not thick (Do not overcook or custard will curdle).
  5. Stir in salt and vanilla.
  6. Remove from heat and cool slightly.
  7. Beat egg whites until stiff; fold cooked mixture into egg whites until thoroughly mixed.
  8. Pour into individual dessert dishes.
  9. Refrigerate until set.

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