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Ingredients
| unflavored gelatin: 1 .25oz envelope |
| granulated sugar: 2/3 cup |
| 2% milk: 2 1/2 cups |
| eggs: 3 (separated) |
| vanilla extract: 1 tsp |
Spanish Cream
Credit: Food.com
User rating:
-
Prep Time
120 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- 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.