Quick & Easy

Spanish cream

spanish cream



1.Whisk egg yolks, sugar and extract in large saucepan until creamy, whisk in milk. Stir over heat, without boiling, until sugar is dissolved, bring to the boil, then remove from heat.
2.Sprinkle gelatine over the hot water in small heatproof cup, stir into milk mixture.
3.Beat egg whites in small bowl with electric mixer until firm peaks form. Fold whites into milk mixture in 2 batches.
4.Pour mixture into wetted 1-litre (4-cup) mould, or into 4 x 1-cup (250ml) individual dishes, refrigerate until firm.

Recipe can be made two days ahead, store, covered, in the refrigerator. Don’t worry if the mixture separates, giving you two layers, one creamy and one clear. The mixture separates into two layers when the gelatine mixture is of a different temperature to that of the cream mixture, when the two mixtures are combined, they part company in the fridge. If the temperatures of the two mixes are the same, they don’t separate.


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