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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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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 234 Calories from Fat 88

% Daily Value*

Total Fat 10 g15.1%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 78 mg26%

Sodium 97.2 mg4%

Total Carbohydrates 21 g7%

Dietary Fiber 2.7 g10.7%

Sugars 14.5 g

Protein 16 g32%

Vitamin A 3.3% Vitamin C 2.9%

Calcium 17.5% Iron 27.1%

*Based on a 2000 Calorie diet

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Spanish Cream Recipe