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Orange-Lemon Spanish Cream

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Ingredients
  Plain gelatin 4 1⁄2 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Eggs 3 , separated
  Sugar 2⁄3 Cup (10.67 tbs)
  Salt 1 Pinch
  Grated orange rind 1 Tablespoon
Directions

Combine gelatine, orange juice and lemon juice and let stand five minutes.
Scald milk and add yolks mixed with sugar, salt and orange rind.
Cook in a double boiler (over hot, not boiling water) until it coats the spoon.
Then add gelatine mixture.
Cool.
Fold in stiffly beaten egg whites.
Chill until set.

Recipe Summary

Cuisine: 
Spanish
Course: 
Dessert
Method: 
Chilling
Interest: 
Party

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4.29074
Average: 4.3 (27 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1163 Calories from Fat 269

% Daily Value*

Total Fat 30 g46%

Saturated Fat 13.1 g65.6%

Trans Fat 0 g

Cholesterol 679.6 mg226.5%

Sodium 693 mg28.9%

Total Carbohydrates 180 g60%

Dietary Fiber 2.1 g8.3%

Sugars 170 g

Protein 54 g108%

Vitamin A 30.3% Vitamin C 184.1%

Calcium 64.6% Iron 19.6%

*Based on a 2000 Calorie diet

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Orange-Lemon Spanish Cream Recipe