Spanish cream
Instructions:
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Spanish cream is an old-fashioned, Sunday-dinner dessert. The difference between Spanish cream and a regular cornstarch pudding is that it has gelatin added to the pudding along with egg instead of cornstarch, and the whites are whipped to lighten the mixture. As the cream cools and sets, it divides into two layers.
- 2 cups cold milk;
- 1 package (1 tablespoon) unfavored gelatin;
- 1⁄3 cup sugar;
- 2 eggs;
- 1⁄2 teaspoon vanilla;
- Fresh berries for garnish (optional);
- Slightly sweetened whipped cream for garnish (optional).
- In a custard cup or small bowl, mix 1⁄4 cup of the cold milk with the gelatin. Set aside. In heavy saucepan, heat the remaining milk.
- Add the sugar and stir until sugar is dissolved. Separate the eggs; put the yolks in one small bowl, the whites in another. Whisk a portion of the hot milk into the egg yolks, and then return mixture to saucepan with the rest of the hot milk and sugar. Cook over low heat until the mixture coats the back of a wooden spoon (about 160 F.). Stir in the gelatin mixture until dissolved.
- Remove from heat. Add the vanilla. Cool. Whisk the egg whites until stiff, and fold them into the pudding.
- Pour into a bowl or fancy 4-cup mold that has been dipped in cold water, and chill until set, about 2 hours.
- Unmold onto a serving plate. Decorate with berries and whipped cream, if desired.
- CHOCOLATE SPANISH CREAM: Add 2 squares (2 ounces) unsweetened chocolate to the milk while scalding it. Beat until blended.
- COFFEE SPANISH CREAM: Add 2 tablespoons instant coffee powder to the milk while scalding it.
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