**Rich Spanish Cream: A Journey of Creamy Delights**
In the realm of desserts, few can resist the allure of a rich and creamy Spanish cream. This classic Spanish dessert, also known as crema española or natilla, tantalizes taste buds with its velvety texture, delightful flavor, and versatility. It is a staple in Spanish cuisine, often gracing tables during festive occasions and everyday meals alike. Embark on a culinary adventure with our collection of irresistible Spanish cream recipes, each offering a unique twist on this beloved treat. From the classic baked version to the refreshing frozen rendition, discover the perfect Spanish cream to satisfy your cravings.
SPANISH CREAM
Make and share this Spanish Cream recipe from Food.com.
Provided by _Pixie_
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix 1/3 cup sugar and gelatin in the top of a double boiler set over simmering water.
- Slowly stir in milk and stir until sugar and gelatin are completely dissolved.
- Beat the egg yolks until light then blend a bit of the hot mixture into it.
- Add the egg yolk mixture to the gelatin mixture and cook, stirring constantly until thickened.
- Mix in vanilla and then chill until mixture mounds slightly when dropped from a spool.
- Beat eggs whites until they form soft peaks, gradually beat in the remaining 1/3 cup sugar until stiff peaks form.
- Fold the custard mixture into the eggs whites and spoon into 6 goblets and chill until firm.
- If desired, top with fresh fruit or chocolate or butterscotch sauce.
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.
ABSOLUTELY THE BEST CREAMED SPINACH
This is smooth baby! Be sure and use a good quality melting cheese for best results. NOTE: 08/19/08, we edited the recipe to a larger spinach-to-sauce ratio.
Provided by 2Bleu
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- COOK THE SPINACH (if using fresh spinach): Heat a very large, deep skillet over medium heat. Add all the spinach with the water still clinging to its leaves, you may have to firmly pack it. Cover the pan tightly (weight the lid down, if necessary). Leave the spinach to cook for about 2 minutes, then turn it over so that the wilted leaves are on the top. Cover and repeat the process a few times more, until all spinach is nicely wilted. Remove from the heat and cool to room temperature. Drain spinach and reserve the pot that you cooked the spinach inches DO NOT WASH OR WIPE CLEAN.
- If you don't have a salad spinner (OR if using frozen spinach), squeeze the spinach dry with your hands a little at a time, squeezing as much liquid as possible from the leaves. Use paper towels and gently blot the spinach to help it dry. Chop the spinach leaves coarsely and set aside.
- MAKE A ROUX: In a medium saucepan, melt the butter over medium heat. Stir in the flour with a wooden spoon, to make a loose paste. Cook for about 1 minute. As soon as it balls up into a paste, exchange the wooden spoon for a wire wisk and in a steady stream, whisk in the warm milk. Stir slowly, until the roux comes to a simmer, about 2 minutes, stirring continuously, until the sauce has thickened.
- Add the cream, salt, and pepper, and stir for 1 minute more. Remove the pan from the heat and stir in the cheese to melt.
- ONION MIXTURE: In the same skillet where the spinach was cooked, heat the olive oil over medium heat. Add the onion and garlic and saute, stirring occasionally, for about 5 minutes or until onions are translucent.
- ASSEMBLY: Add the cooked spinach and the cheese sauce to the pan and stir together over medium heat until well mixed and heated through. Taste for seasoning, and transfer to a heated and covered serving dish.
Tips:
- Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your cream.
- Use a heavy cream with at least 35% fat content. This will help the cream thicken properly.
- Do not boil the cream. This will cause it to curdle.
- Temper the eggs before adding them to the hot cream. This will prevent them from scrambling.
- Stir the cream constantly while it is cooking. This will help prevent it from scorching.
- Strain the cream before serving. This will remove any lumps.
Conclusion:
Spanish cream is a delicious and versatile dessert that can be enjoyed in many different ways. Whether you serve it plain, with fruit, or with a dollop of whipped cream, it is sure to be a hit. So next time you are looking for a special dessert, give Spanish cream a try. You won't be disappointed!
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