Spanish Cream

Featured in the Honolulu Star-Bulletin on September 13, 2006.



Spanish Cream

  • 2 eggs, separated
  • 1 1/4 cups milk
  • 1 envelope unflavored gelatin
  • Dash of salt
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 cup heavy cream, whipped
  • Fresh fruit


  1. Beat egg yolks with milk.
  2. In a saucepan, combine gelatin, salt, and 1/4 cup of the sugar.
  3. Stir in egg and milk mixture.
  4. Cook over low heat, stirring constantly, until mixture thickens slightly and gelatin is dissolved, about 5 to 8 minutes.
  5. Remove from heat and stir in vanilla.
  6. Chill, stirring occasionally, until mixture begins to thicken.
  7. In small bowl of electric mixer, beat egg whites until soft peaks form.
  8. Gradually beat in remaining 1/4 cup sugar, beating until stiff peaks form.
  9. Fold into gelatin mixture.
  10. Fold in whipped cream.
  11. Pour into a 1-quart mold and chill until firm.
  12. Unmold and serve with fruit such as strawberries or peaches.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including fruit):
260 calories, 18 g fat, 11 g saturated fat, 130 mg cholesterol, 85 mg sodium, 20 g carbohydrate, 0 g fiber, 19 g sugar, 6 g protein


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