Spanish Cream Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Milk, one Imperial pint
4 tsp: Gelatine,
2: Eggs,
1/2 tsp: Vanilla essence,
1/3 cup: Sugar,
Directions:
Save a small amount of the milk; put the rest in a saucepan, together
with the sugar and vanilla and heat.
Separate the egg whites and save for later. Beat the egg yolks with
the remainder of the milk and add to the heating mixture.
Stir to ensure the sugar is dissolved and bring to near boiling point
to thoroughly cook the eggs. Do not actually boil. Take the saucepan
off the heat. Dissolve the gelatine in about 1/4 cup of boiling water
and stir into hot custard. Pour into serving dish and put into
refrigerator to cool.
When mixture has cooled and almost set (it should be shivery at this
point) thoroughly beat the egg whites until stiff and fold them in
using a metal spoon. Return mixture to refrigerator to properly set.
NOTES:
* Exquisite New Zealand custard dessert -- This dessert was a family
favourite, and although we used to eat it in conjunction with some
flavored jellies, its delicious in its own right. The recipe comes
from my mother, and I dont know what the Spanish part signifies.
* The texture of this dessert is supposed to be semi-fluffy. If you
fold in the egg whites too soon, the liquid custard wont support
them and you end up with a two-layer result, solid custard on top,
very light on the bottom. Some people may like this, but its not the
way I make it. On the other hand, if you leave things too long, it
becomes difficult to fold in the egg whites at all.
* Its a good idea to whip the custard a little with a fork prior to
folding in the whites. This breaks up the custard a little.
* Depending on sweetness of taste, you may wish to alter the amount
of sugar. Our family had a sweet tooth, and Ive reduced the original
quantity as it is.
* One of the amazing things about this dessert is that its so easy
to make, and yet tastes so good.
: Difficulty: easy.
: Time: 20 minutes + setting.
: Precision: approximate measurement OK.
: Peter C. Maxwell,
: Computer Science Dept., Univ. of New South Wales, Sydney, Australia
: peterm%cadvax.oz@seismo.css.gov
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
with the sugar and vanilla and heat.
Separate the egg whites and save for later. Beat the egg yolks with
the remainder of the milk and add to the heating mixture.
Stir to ensure the sugar is dissolved and bring to near boiling point
to thoroughly cook the eggs. Do not actually boil. Take the saucepan
off the heat. Dissolve the gelatine in about 1/4 cup of boiling water
and stir into hot custard. Pour into serving dish and put into
refrigerator to cool.
When mixture has cooled and almost set (it should be shivery at this
point) thoroughly beat the egg whites until stiff and fold them in
using a metal spoon. Return mixture to refrigerator to properly set.
NOTES:
* Exquisite New Zealand custard dessert -- This dessert was a family
favourite, and although we used to eat it in conjunction with some
flavored jellies, its delicious in its own right. The recipe comes
from my mother, and I dont know what the Spanish part signifies.
* The texture of this dessert is supposed to be semi-fluffy. If you
fold in the egg whites too soon, the liquid custard wont support
them and you end up with a two-layer result, solid custard on top,
very light on the bottom. Some people may like this, but its not the
way I make it. On the other hand, if you leave things too long, it
becomes difficult to fold in the egg whites at all.
* Its a good idea to whip the custard a little with a fork prior to
folding in the whites. This breaks up the custard a little.
* Depending on sweetness of taste, you may wish to alter the amount
of sugar. Our family had a sweet tooth, and Ive reduced the original
quantity as it is.
* One of the amazing things about this dessert is that its so easy
to make, and yet tastes so good.
: Difficulty: easy.
: Time: 20 minutes + setting.
: Precision: approximate measurement OK.
: Peter C. Maxwell,
: Computer Science Dept., Univ. of New South Wales, Sydney, Australia
: peterm%cadvax.oz@seismo.css.gov
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp