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Spanish Cream

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Ingredients
  Unflavored gelatin 1
  Eggs 3 , separated
  Granulated sugar 1⁄2 Cup (8 tbs)
  Milk 3 Cup (48 tbs)
  Vanilla extract 1 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

Early in day: In double-boiler top, mix gelatin, 1/4 cup sugar, salt.
Stir in egg yolks; slowly stir in milk.
Cook over boiling water, stirring until mixture coats spoon.
Chill until mixture mounds when dropped from spoon; stir in vanilla.
Beat egg whites until they form moist peaks, then gradually add 1/4 cup sugar, beating until stiff.
Fold in gelatin mixture.
Leave in bowl; chill until set.
If desired, serve with drained canned fruit or whipped cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Dessert
Method: 
Beating
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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4.20294
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1056 Calories from Fat 333

% Daily Value*

Total Fat 37 g56.9%

Saturated Fat 17.3 g86.5%

Trans Fat 0 g

Cholesterol 702.2 mg234.1%

Sodium 985.7 mg41.1%

Total Carbohydrates 137 g45.8%

Dietary Fiber 0 g

Sugars 137.4 g

Protein 49 g98.5%

Vitamin A 28.4% Vitamin C

Calcium 85.3% Iron 17.1%

*Based on a 2000 Calorie diet

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Spanish Cream Recipe