Monday, August 4, 2008

Spanish Cream

This dessert is an adaptation of the Spanish baked custard known as creme caramel.
It is like jelly pudding.

  • 2 eggs, separated
  • 1/2 cup caster sugar
  • 2 tsps vanilla essence
  • 2 cups milk
  • 2 tbsps gelatine
  • 1/3 cup hot water
  1. Whisk egg yolks, sugar & essence in large pan until creamy; whisk in milk. Stir over heat, without boiling, until sugar is dissolved; bring to boil, remove from heat. Sprinkle gelatine over hot water, stir into milk mixture.
  2. Beat egg whites in small bowl with elextric mixer until firm peaks form. Fold whites into milk mixture in 2 batches.
  3. Pour mixture into wetted mould (4-cup capacity), or into 4 individual dishes (1-cup capacity); refrigerate until firm.
Serves 4

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