Spanish Creams
From wrigggit 15 years ago
- 25 to make
- Serves 6
These are very interesting lil custards which don't use a lot of ingredients and yet still turn out as pretty impressive. The mixture is cooked on the stove top and then refrigerated in moulds for about 4 hours before serving.
Ingredients
- melted butter, for greasing shopping list
- 2 eggs, separated shopping list
- 1/2 cup caster sugar shopping list
- 2 cups milk shopping list
- 2 vanilla beans shopping list
- 3 tspn gelatine shopping list
- 1/4 cup hot water shopping list
How to make it
- Brush 6 3/4 cup moulds/tea cups with a little butter.
- Beat yolks and sugar til thick and creamy.
- Add milk and stir til combined.
- Pour milk mix into a pan. Split beans in half down the centre and scrape seeds into the pan, then add pods.
- Put pan on medium heat and bring milk mix just to the boil, stirring constantly. Remove from the heat and remove pods.
- Whisk gelatine and water in a jug. Add to milk mix and stir til dissolved. Cool for 10 mins.
- Beat egg whites til soft peaks form (use an electric beater) then fold into cooled mixture and stir til combined- gently though.
- Spoon into prepared moulds, cover and refrigerate for at least 4 house to set.
- Turn mould, fill a bowl with boiling water. Quickly dip bottom of each mould into the water, put a plate on top, turn over carefully and remove mould.
- Serve immediately with cream, ice cream, melted chocolate... You get the idea...
People Who Like This Dish 6
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