El Paso Spanish Crema
"The perfect, sweet ending to your Southwestern meal. From that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is refrigeration time."
- Ready In:
- 3hrs 25mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 tablespoon gelatin
- 1 pint cream
- 3 eggs, separated (room temperature)
- 4 tablespoons sugar
- 2 teaspoons vanilla extract
- whipped cream, lightly sweetened
directions
- Soften gelatin in 1/2 cup of the cream.
- Beat egg yolks with half of the sugar and add the remaining cream.
- Return to top of a double boiler and cook for two minutes, stirring constantly.
- Remove from heat, add gelatin and stir until melted.
- Set aside to cool.
- Beat egg whites until stiff and beat in the remaining sugar gradually.
- Add vanilla and fold into custard.
- Rinse a mold in cold water and pour in mixture.
- Chill for at least three hours to set.
- Unmold and serve with whipped cream.
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RECIPE SUBMITTED BY
Molly53
United States
