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Spanish Cream Recipe
|Milk||3 Cup (48 tbs)|
|Unflavored gelatin||1 1⁄2 Tablespoon|
|Honey||1⁄4 Cup (4 tbs)|
|Egg yolks||3 , beaten|
|Egg whites||3 , beaten|
Serving size: Complete recipe
Calories 909 Calories from Fat 307
% Daily Value*
Total Fat 34 g52.5%
Saturated Fat 17 g84.8%
Trans Fat 0 g
Cholesterol 623.1 mg
Sodium 969.2 mg40.4%
Total Carbohydrates 100 g33.4%
Dietary Fiber 0.15 g0.6%
Sugars 98.8 g
Protein 58 g115.9%
Vitamin A 26.8% Vitamin C 0.62%
Calcium 84.8% Iron 11.5%
*Based on a 2000 Calorie diet
Slowly add gelatin and honey.
Pour a few tablespoonfuls over egg yolks, then add egg mixture to the milk mixture in the boiler.
Place over hot water and cook until thick and smooth.
Remove from heat.
Add salt and vanilla, then fold in egg whites.
Pour into a large mold and chill.
The mixture will form two layers as it sets.
When ready to serve, invert mold onto a large serving plate.
Cover mold with a cloth dipped in hot water and wrung out.
Allow to stand until molded cream drops onto plate.