Spanish Cream
A lusciously cool old-time recipe that is worth the extra effort.
Prep Time 30 minutes mins
Refrigerator time 4 hours hrs
Total Time 4 hours hrs 24 minutes mins
- 1 envelope unflavored gelatin
- 3 cups milk
- 3 eggs separated
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
Separateeggs. Beat egg yolks well until blended.
Sprinklegelatin over one-half cup milk. Scald remaining milk to about 170 degrees. Letcool slightly. Pour over egg yolks. Transfer to the top of a double boiler orheavy saucepan. Add sugar and salt.
Ifyou are using a double boiler, put water in bottom of double boiler and heattill boiling. Put the top part of the double boiler over the boiling water.Cook the milk mixture until the mixture thickens and coats a metal servingspoon when dipped into the mixture or it reaches 160 degrees.
Removefrom stove. Add gelatin mixture. Let mixture cool slightly. (To hurry up thisprocess, place pan in an ice water bath for about ten minutes, stirring mixtureoccasionally. Be careful not to let any water splash into the pan.) Addvanilla.
Beategg whites until stiff peaks form. Carefully fold whites into milk mixture.Pour into your best serving bowl. Chill in refrigerator or overnight. Servewith fruit or whipped cream if preferred, but it tastes wonderful just plaintoo.
Could this work with artificial sweeteners such as Splenda or Stevia? I'm sure it would. Try it.
Cold you add cocoa powder with the milk to make a chocolate version? Proably, but you might need to increase the sugar to 1/3 cup. Try it! Let me know. Keyword custard,, dairy, sumertime dessert