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Crema Espanol (Spanish Cream) Recipe

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This recipe for Crema Espanol (Spanish Cream), by , is from Our Heritage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Timothy Rivers
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 c milk , 1/2 c sugar
8 egg yolks, 1 cup light cream
1/4 cup flour, 1/4 tsp. salt
1 tsp vanilla, 1 Tbsp Butter

Directions:
Directions:
In double boiler, scald 3 cups of milk. In mixing bowl, beat egg yolks until lemon colored, set aside. Combine cream, flour, salt, sugar and vanilla. Beat well. Add to scalded milk and beat with hand beater until all lumps are dissolved. Cook in double boiler until mixture coats spoon. pour part of hot mixture into beaten eggs stirring rapidly, Return this to pot, place boiler in hot water bath and cook stirring constantly until thick and smooth. Add butter stirring until melted, cook for 15 minutes. Pour into shallow 1 1/2 qt heat resistant serving dish and cool completely. Good served at Room Temp with a dusting of cinnamon. Must be refirgerated if not consumed immediatly.

Broule: For a crunchy top to this trip, carmelize some sugar in water, heating until thick, pour over top of set crema and broil close until sugar gets crunchy hot.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
My Mom Virginia and I were always in search of a good restaurant that served Spanish Cream. Once Las Novadados and Spanish Park closed, it got hard to find. Luckily, wife Terri comes to the rescue with this authentic recipe from Grandma Govin for this rich and yummy desert.

 

 

 

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