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Spanish Cream

Trusted.Chef's picture
Ingredients
  Gelatine 1 Tablespoon (granulated)
  Egg whites 3
  Milk 3 Cup (48 tbs)
  Salt 1⁄8 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Egg yolks 2
Directions

Scald milk with gelatine in double-boiler.
When the gelatine is dissolved add the sugar and pour slowly over the beaten egg yolks, stirring constantly.
Return to the double-boiler, cook until thickened, stirring.
Remove, add salt and vanilla and fold in the egg whites beaten stiff.
Pour into a cold wet mold and chill.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Servings: 
6

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4.11875
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 166 Calories from Fat 45

% Daily Value*

Total Fat 5 g7.7%

Saturated Fat 2.6 g12.9%

Trans Fat 0 g

Cholesterol 73 mg24.3%

Sodium 117 mg4.9%

Total Carbohydrates 23 g7.7%

Dietary Fiber 0 g

Sugars 22.8 g

Protein 8 g16.3%

Vitamin A 3.7% Vitamin C

Calcium 13.7% Iron 1.2%

*Based on a 2000 Calorie diet

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Spanish Cream Recipe