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
Spanish Cream
Featured in the Honolulu Star-Bulletin on September 13, 2006.
Ingredients:
Directions:
- Beat egg yolks with milk.
- In a saucepan, combine gelatin, salt, and 1/4 cup of the sugar.
- Stir in egg and milk mixture.
- Cook over low heat, stirring constantly, until mixture thickens slightly and gelatin is dissolved, about 5 to 8 minutes.
- Remove from heat and stir in vanilla.
- Chill, stirring occasionally, until mixture begins to thicken.
- In small bowl of electric mixer, beat egg whites until soft peaks form.
- Gradually beat in remaining 1/4 cup sugar, beating until stiff peaks form.
- Fold into gelatin mixture.
- Fold in whipped cream.
- Pour into a 1-quart mold and chill until firm.
- 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
