Spanish Cream Recipe
Ingredients
| 1 envelope or 1 tablespoon unflavored gelatin | ||
| Milk | 2 Cup (16 tbs) | |
| Eggs | 2 , separated | |
| Honey | 4 Tablespoon | |
| Pure vanilla extract | 1 Teaspoon | |
| Salt | 1/8 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.
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.
Chef
