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Spanish Vanilla Cream

Western.Chefs's picture
Ingredients
  Unflavored gelatin 1 Tablespoon (1 envelope)
  Sugar 2⁄3 Cup (10.67 tbs)
  Milk 2 1⁄2 Cup (40 tbs)
  Eggs 3 , separated
  Vanilla 1 Teaspoon
  Fruit sauce/Chocolate / butterscotch sauce 1 Tablespoon
Directions

Mix gelatin and 1/3 cup sugar in the top of a double boiler, slowly stir in milk, set over simmering water, and heat and stir until sugar dissolves.
Blend a little hot mixture into lightly beaten egg yolks, return to pan, and cook and stir 2-3 minutes until slightly thickened.
Pour into a large bowl, mix in vanilla, cool, then chill until mixture mounds slightly when dropped from a spoon.
Beat egg whites until frothy, gradually beat in remaining sugar, and continue beating until stiff peaks form.
Fold custard mixture into meringue, spoon into a 1-quart mold or 6 goblets and chill until firm.
If molded;' unmold on a dessert platter.
Top, if you like, with fruit, chocolate, or butterscotch sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Drink: 
Milk
Preparation Time: 
20 Minutes
Servings: 
4

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