Spanish Cream

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

Ready In:
2hrs
Serves:
Units:

ingredients

directions

  • 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 eggs 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 eggs whites and spoon into 6 goblets and chill until firm.
  • If desired, top with fresh fruit or chocolate or butterscotch sauce.
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RECIPE MADE WITH LOVE BY

@_Pixie_
Contributor
@_Pixie_
Contributor
"a silky, cool old-fashioned dessert, prep time includes chilling"
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  1. vizsla2boys
    A leftover from childhood. easy to make and so light and tasty to eat thank you
    Reply
  2. _Pixie_
    a silky, cool old-fashioned dessert, prep time includes chilling
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