Spanish Cream
Spanish Cream is a smooth, luscious dessert with a rich vanilla flavor and a hint of honey. Its layered texture and light, airy egg whites make it an elegant treat suitable for special occasions or a delightful finish to any meal. Perfect for those who enjoy creamy, subtly sweet desserts.
Ingredients
Instructions
- In the top of a double boiler, scald the milk.
- Slowly add the gelatin and honey to the hot milk, stirring until dissolved.
- Pour a few tablespoonfuls of the hot mixture over the beaten egg yolks, then return the egg mixture to the milk mixture in the boiler.
- Place the double boiler over hot water and cook until the mixture is thick and smooth.
- Remove from heat and add salt and vanilla.
- Fold in the beaten egg whites gently.
- Pour the mixture into a large mold and chill until set.
- Once set, unmold and serve with optional fruit topping.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten until stiff peaks form before folding them into the mixture. If honey is unavailable, maple syrup or agave nectar can be used as a substitute. Make sure to scald the milk properly to enhance the flavor and ensure the gelatin dissolves completely. You can also experiment by adding a hint of citrus zest for an extra flavor dimension.
Serving Suggestions
Serve the Spanish Cream chilled for the best flavor and texture. It pairs beautifully with fresh berries or a drizzle of fruit puree, making it a delightful dessert option. For an elegant presentation, consider garnishing with mint leaves or serving alongside a slice of Jewish Coffee Cake for a unique dessert combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a double boiler over low heat, stirring frequently to maintain a smooth texture. Avoid overheating, as it may alter the consistency of the cream.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Cream contains roughly 792 calories, with 38g protein, 30g carbohydrates, and 58g fat. It is an excellent source of protein (76% of the Daily Value), iron (55% of the Daily Value), and vitamin A (52% of the Daily Value). Note that it is relatively high in sodium, at 532mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe dairy-free?
Yes, you can substitute the milk with almond milk or coconut milk for a dairy-free version. Just ensure that the alternative milk is unsweetened to maintain the balance of flavors in the recipe.
How long does it take for the Spanish Cream to set?
Typically, it takes about 4 to 6 hours for the Spanish Cream to set in the refrigerator. For best results, consider making it the night before you plan to serve it.
Can I add flavors to the cream?
Absolutely! You can infuse the milk with flavors such as cinnamon, nutmeg, or even espresso for a unique twist. Just add the spices while scalding the milk, and strain them out before combining with the gelatin.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).