Serves 12
240 min
Spanish Cream
Recipe GLPRab155c6b0e1f70
A silky, delicate custard-based dessert thickened with gelatin and finished with whipped egg whites for an airy texture. This classic Spanish cream combines the richness of a cooked custard with the lightness of meringue, creating an elegant chilled dessert with vanilla flavor throughout.
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Ingredients
1 quart whole milk
4 eggs, separated
1 cup sugar
2 packets Knox plain gelatin
Dash of salt
1 teaspoon vanilla extract
Directions
Pour the milk into a heavy-bottomed saucepan and bring to a gentle simmer over medium heat.
While the milk heats, whisk together the egg yolks with 3/4 cup of the sugar until pale and thick, about 2 minutes.
Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
Return the mixture to the saucepan and cook over medium-low heat, stirring frequently, until it reaches 160°F on an instant-read thermometer and coats the back of a spoon. Do not boil.
Sprinkle the gelatin over the hot custard and let sit for 1 minute to bloom, then stir until completely dissolved.
Stir in the vanilla extract and salt, then strain the custard through a fine-mesh sieve into a large bowl to remove any lumps.
Place the bowl over an ice bath or refrigerate, stirring occasionally, until the mixture cools and begins to thicken slightly—about 20 to 30 minutes. It should be syrupy but still pourable.
In a separate, very clean bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff peaks form.
Gently fold the whipped egg whites into the cooled custard mixture in two additions, working carefully to maintain the airiness.
Divide the Spanish cream among serving dishes or pour into a large dessert bowl and refrigerate until set, at least 3 to 4 hours or overnight.
