Carob Spanish Cream Recipe
Ingredients
1 tablespoon unflavored gelatin
1/4 teaspoon salt
1 tablespoon honey
3 egg yolks, slightly beaten
2/3 cup skim milk powder
1 1/2 cups water
4 tablespoons carob powder, sifted
1 teaspoon pure vanilla extract
3 egg whites
3 tablespoons honey, softened by placing container in bowl of hot water
Directions
Mix gelatin, salt and one tablespoon honey.
Add egg yolks.
Mix skim milk powder and water with wire whisk.
This will make 2 cups of milk mixture.
Add 1 cup milk mixture and carob powder to gelatin.
Cook over low heat until gelatin is thoroughly dissolved (about 8 minutes).
Remove from heat; add the other 1 cup milk mixture and vanilla.
Chill until slightly firm.
Beat egg whites until stiff peaks form, gradually adding the honey as you beat.
Fold by small amounts into the pudding.
Pour into large mold or individual molds and chill for several hours or overnight.
As the cream cools, it divides into a foamy top over a layer of smooth custard.
Add egg yolks.
Mix skim milk powder and water with wire whisk.
This will make 2 cups of milk mixture.
Add 1 cup milk mixture and carob powder to gelatin.
Cook over low heat until gelatin is thoroughly dissolved (about 8 minutes).
Remove from heat; add the other 1 cup milk mixture and vanilla.
Chill until slightly firm.
Beat egg whites until stiff peaks form, gradually adding the honey as you beat.
Fold by small amounts into the pudding.
Pour into large mold or individual molds and chill for several hours or overnight.
As the cream cools, it divides into a foamy top over a layer of smooth custard.
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