Spanish Cream
Indulge in the delicate elegance of Spanish Cream, a classic dessert that combines velvety custard with a light, airy texture for an unforgettable treat. This recipe masterfully blends simple ingredients—milk, sugar, eggs, and unflavored gelatin—with a touch of vanilla to create a dessert that's rich yet refreshingly light. The whipped egg whites give this dish its signature soufflé-like fluff, while the combination of creamy custard and a perfectly set texture delivers an irresistible melt-in-your-mouth experience. Ready in just 15 minutes of prep time and ideal for chilling ahead, Spanish Cream is perfect for dinner parties or a cozy night in. Serve it chilled with fresh fruit, whipped cream, or a dusting of cinnamon to elevate its timeless charm. Whether you're a custard lover or simply in search of an easy yet impressive dessert, this classic Spanish Cream recipe is sure to delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 teaspoons Unflavored gelatin
- 0.25 cups Cold water
- 2 cups Milk
- 0.5 cups Granulated sugar
- 3 Eggs, separated
- 1 teaspoons Vanilla extract
- 0.125 teaspoons Salt
Instructions
In a small bowl, sprinkle the unflavored gelatin over the cold water and let it sit for about 5 minutes to bloom.
In a medium saucepan, combine the milk and granulated sugar. Heat over medium heat until the sugar has dissolved and the milk is hot but not boiling, stirring occasionally.
Remove the saucepan from the heat. Stir in the bloomed gelatin until fully dissolved. Set aside to cool slightly.
Separate the egg yolks and whites. In a small bowl, whisk the egg yolks until smooth.
Gradually temper the egg yolks by whisking a small amount of the warm milk mixture into the yolks, then add the egg yolk mixture back into the saucepan with the remaining milk mixture.
Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Do not let it boil.
Once thickened, remove from heat and stir in the vanilla extract. Let it cool slightly.
In a clean mixing bowl, use a handheld or stand mixer to beat the egg whites with a pinch of salt until they hold stiff peaks.
Gently fold the beaten egg whites into the custard mixture, being careful to maintain the light and airy texture.
Pour the mixture into individual serving dishes or a large serving bowl. Cover and refrigerate for at least 4 hours, or until fully set.
Serve chilled, optionally garnished with fresh fruit, whipped cream, or a sprinkle of cinnamon.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 125.0 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 619 mg | 48% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
