Marguerite's Spanish Cream Dessert
Marguerite'S Spanish Cream Dessert is an moderately easy dinner. Made with 1 envelope knox gelatin, 5 tbsp. sugar, 1/8 tsp. salt, 1 c. milk and 2 eggs (separate yolks), this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
In medium saucepan, stir in gelatin, 1 tablespoon sugar and salt.
Add milk blended with egg yolks.
Set over low heat and stir constantly for 5 minutes.
Remove from heat and stir in light cream or half and half and vanilla.
In separate bowl, beat egg whites until stiff, gradually beat in 4 tablespoons sugar.
Fold egg white mixture into gelatin mixture, blending well.
Pour into individual dessert dishes and chill until firm.
Serves 4 to 6.
π· Perfect Pairings
Complete your meal with these
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