Spanish Cream Recipe

Summary

Difficulty LevelEasyServings6
CourseMain Ingredient

Ingredients

 1 envelope or 1 tablespoon unflavored gelatin
 Milk2 Cup (16 tbs)
 Eggs2 , separated
 Honey4 Tablespoon
 Pure vanilla extract1 Teaspoon
 Salt1/8 Teaspoon
 Soybeans, Roasted, ground

Directions

Soften gelatin in 1/2 cup cold milk.
Beat egg yolks with honey in top of double boiler.
When smooth, add remaining milk.
Cook gently over hot water until mixture is just thick enough to coat spoon.
Remove from heat and combine with gelatin mixture.
When cool, add vanilla and salt.
Fold in stiffly beaten egg whites.
Turn into mold.
Chill until firm.
Unmold.
Garnish with soybeans.
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