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    You are in: Home / Recipes / Spanish Cream Recipe
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    Spanish Cream

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    2 hrs

    0 mins

    *Pixie*'s Note:

    a silky, cool old-fashioned dessert, prep time includes chilling

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix 1/3 cup sugar and gelatin in the top of a double boiler set over simmering water.
    2. 2
      Slowly stir in milk and stir until sugar and gelatin are completely dissolved.
    3. 3
      Beat the egg yolks until light then blend a bit of the hot mixture into it.
    4. 4
      Add the egg yolk mixture to the gelatin mixture and cook, stirring constantly until thickened.
    5. 5
      Mix in vanilla and then chill until mixture mounds slightly when dropped from a spool.
    6. 6
      Beat eggs whites until they form soft peaks, gradually beat in the remaining 1/3 cup sugar until stiff peaks form.
    7. 7
      Fold the custard mixture into the eggs whites and spoon into 6 goblets and chill until firm.
    8. 8
      If desired, top with fresh fruit or chocolate or butterscotch sauce.

    Ratings & Reviews:

    • on October 03, 2004

      55

      A leftover from childhood. easy to make and so light and tasty to eat thank you

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spanish Cream

    Serving Size: 1 (150 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 194.1
     
    Calories from Fat 55
    28%
    Total Fat 6.2 g
    9%
    Saturated Fat 3.0 g
    15%
    Cholesterol 119.9 mg
    39%
    Sodium 87.1 mg
    3%
    Total Carbohydrate 27.3 g
    9%
    Dietary Fiber 0.0 g
    0%
    Sugars 22.5 g
    90%
    Protein 7.4 g
    14%

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