How to Make Spanish Cream (or) Cream D’ESPAGNE? – Viji’s Food Recipes – Spanish Cuisine
16/08/2010 1 Comment
Gelatine – 12 to 15 gm
Sugar – 75 gm
Salt - a pinch
Eggs – 2
Milk - 500 ml
Vanilla – 1 tsp
Mix together gelatine, 2 tbsp sugar and a pinch of salt. Heat in a double boiler till melted.
Beat egg yolks. Add milk. Add to gelatine mixture.
Cook over boiling water stirring constantly until gelatine is thoroughly dissolved (about 10 minutes).
Remove from heat. Add vanilla. Chill to unbeaten egg consistency.
Beat egg whites with remaining sugar until stiff. Fold into gelatine mixture.
Chill until firm.