RICH SPANISH CREAM
From my "Global Gourmet" cookbook of the Concordia Language Villages, this recipe was submitted by Charla Beukema of Marquette, MI. She writes, "This recipe has been prepared by my family for four generations."
Provided by BeccaB3c
Categories Gelatin
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soften gelatin in milk abuot 5 minutes.
- Place in double boiler over hot water.
- Stir in sugar until dissolved.
- Beat egg yolks; pour into mixture in double boiler, stirring constantly until mixture is well heat and coats spoon but is not thick (Do not overcook or custard will curdle).
- Stir in salt and vanilla.
- Remove from heat and cool slightly.
- Beat egg whites until stiff; fold cooked mixture into egg whites until thoroughly mixed.
- Pour into individual dessert dishes.
- Refrigerate until set.
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Azhar Ali Wagho
[email protected]This recipe is easy to follow and the cream turned out great! I would definitely recommend it.
Denzy Awesome
[email protected]I'm not a big fan of Spanish cream, but this recipe is pretty good.
Diane Dlugopolski
[email protected]This recipe is a bit too sweet for my taste, but it's still good.
Aqib Yop
[email protected]I love this recipe! The cream is so rich and flavorful, and the caramel sauce is the perfect topping.
Ember Dumas
[email protected]This is my new go-to recipe for Spanish cream. It's so easy to make and it always turns out perfect.
Trevon Fortson
[email protected]I made this recipe for a party and it was a hit! Everyone loved it.
Sajim Mahmud
[email protected]This recipe is a bit time-consuming, but it's worth it. The cream is so delicious and the caramel sauce is the perfect finishing touch.
Muaz Jemal
[email protected]I followed the recipe exactly and the cream turned out lumpy. I'm not sure what I did wrong.
azhar hassanah
[email protected]This recipe was easy to follow and the cream turned out great! I would definitely recommend it to anyone looking for a delicious and easy Spanish cream recipe.
Zach Madsen
[email protected]The Spanish cream was good, but the caramel sauce was a bit too hard. I think I would cook it for a shorter amount of time next time.
Segaole Atlegang
[email protected]This Spanish cream was a bit too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time.
soon_fit_ peitilo
[email protected]I'm not a huge fan of Spanish cream, but this recipe changed my mind. The cream was rich and flavorful, and the caramel sauce was perfectly balanced. I will definitely be making this again.
Crimson Tate
[email protected]This recipe is a keeper! The Spanish cream was creamy and delicious, and the caramel sauce was the perfect topping. I will definitely be making this again and again.
Marie Maerz
[email protected]I made this recipe for my family and they loved it. The cream was light and fluffy, and the caramel sauce was rich and flavorful. I will definitely be making this again.
Manish Shreesh
[email protected]This was my first time making Spanish cream, and it turned out great! I followed the recipe exactly, and it was easy to follow. The cream was delicious and the caramel sauce was the perfect finishing touch.
Amy Melchor
[email protected]I've tried many Spanish cream recipes, but this one is by far the best. The custard is creamy and smooth, and the caramel sauce is perfectly balanced. I highly recommend this recipe!
Shehzad Jokhio
[email protected]This recipe was a hit at my dinner party! The cream was rich and flavorful, and the caramelized sugar topping added a perfect touch of sweetness. I will definitely be making this again.