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Spanish Cream Recipe

Spanish Cream Recipe - 8 servings


1 egg yolk

2 cups skim milk

4 tablespoons granulated sugar

1 envelope unflavored gelatin

1 teaspoon vanilla extract

3 egg whites

1 fresh strawberry for garnish


In a saucepan, beat egg yolk, add milk. Beat 2-3 minutes. Combine 2 tablespoons of sugar with gelatin, add to egg mixture. Cook over low heat, stirring constantly, about 5 minutes, or until gelatin is completely dissolved. Add vanilla extract. Chill 1- 1 1/2 hours, or until partially set. Beat egg whites to soft peaks. Gradually add remaining 2 tablespoons sugar, beat to stiff peaks. Fold in gelatin. Turn into 2-quart soufflé dish. Garnish with a strawberry.

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