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Spanish Cream

Fresh.n.Natural's picture
Ingredients
  Unflavored gelatin envelope 7 Gram (1 Tablespoon)
  Milk 2 Cup (32 tbs)
  Eggs 2 , separated
  Honey 4 Tablespoon
  Pure vanilla extract 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Soy beans 1 Cup (16 tbs), roasted, ground
Directions

Soften gelatin in 1/2 cup cold milk.
Beat egg yolks with honey in top of double boiler.
When smooth, add remaining milk.
Cook gently over hot water until mixture is just thick enough to coat spoon.
Remove from heat and combine with gelatin mixture.
When cool, add vanilla and salt.
Fold in stiffly beaten egg whites.
Turn into mold.
Chill until firm.
Unmold.
Garnish with soybeans.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Ingredient: 
Milk Product
Servings: 
6

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