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Spanish Cream

Dessert.Master's picture
Ingredients
  Milk 3 Cup (48 tbs)
  Unflavored gelatin 1 1⁄2 Tablespoon
  Honey 1⁄4 Cup (4 tbs)
  Egg yolks 3 , beaten
  Salt 1⁄4 Teaspoon
  Vanilla 1 Teaspoon
  Egg whites 3 , beaten
Directions

In the top of a double boiler, scald milk.
Slowly add gelatin and honey.
Pour a few tablespoonfuls over egg yolks, then add egg mixture to the milk mixture in the boiler.
Place over hot water and cook until thick and smooth.
Remove from heat.
Add salt and vanilla, then fold in egg whites.
Pour into a large mold and chill.
The mixture will form two layers as it sets.
When ready to serve, invert mold onto a large serving plate.
Cover mold with a cloth dipped in hot water and wrung out.
Allow to stand until molded cream drops onto plate.

Recipe Summary

Cuisine: 
Spanish
Course: 
Dessert
Method: 
Chilling

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