Saturday, December 6, 2014

Spanish Cream Recipe Topped with Sliced Peaches

Here is a delicious chilled dessert you can make for your family. The spanish cream can be topped with many different fruits, including berries, but I prefer to top it with either fresh or canned peach slices.

Makes 4 servings.


  • 1 Tbsp plain gelatin
  • 2 cups milk, divided
  • 1/3 cup sugar
  • Dash of salt
  • 2 large eggs, separated
  • 1 tsp vanilla extract


Soften the gelatin in a small dish containing 1/4 cup milk. Put the remaining milk, 1-3/4 cups, into a saucepan and scald over medium-high heat. Turn off the burner and add the gelatin mix, sugar, and salt. Stir until dissolved. Beat egg yolks lightly. Add a spoonful of the hot mixture and mix together. Pour yolk mixture into the saucepan and turn burner on at low. Stir mixture over low heat until it becomes a custard thick enough to coat a spoon. Turn off burner and remove the pan from the heat. Stir in vanilla. Let mixture cool and set. Beat mixture until fluffy. Beat egg whites until stiff and fold into mixture. Fill individual serving cups and chill in the refrigerator until firm. Serve topped with peaches and berries.

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