Spanish Cream
A dish where box gelatine or 1 tablespoon granulated gelatin and milk do the work.
contains dairycontains eggscontains meatcontains alcohol
Ingredients
US
Metric
- ¼ box gelatine or 1 tablespoon granulated gelatin
- 3 cups milk
- Whites 3 eggs
- Yolk 3 eggs
- ½ cup sugar (scant)
- ¼ teaspoon salt
- 1 teaspoon vanilla or 3 tablespoons wine
Make it lactose-friendly
- 3 cups milk → lactose-free milk, oat milk, or almond milk
Steps
- Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to double boiler and cook until thickened, stirring constantly; remove from range, add salt, flavoring, and whites of eggs beaten stiff. Turn into individual moulds, first dipped in cold water, and chill; serve with cream. More gelatine will be required if large moulds are used.
Nutrition (estimated, per serving)
| Calories | 422 |
|---|---|
| Protein | 11.5 g |
| Fat | 11.9 g |
| Carbs | 67.6 g |
| Fiber | 0.0 g |
| Sodium | 453 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States