Mexican Cream
From
Ben Collver@1:124/5016 to
All on Mon Apr 28 08:57:57 2025
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Title: Mexican Cream
Categories: Desserts, Mexican, Puddings
Yield: 6 Servings
3 c Milk; scalded
1/4 c Water; cold
1/2 c Sugar
3 Egg whites
3 Egg yolks
1/4 ts Salt
1 tb Unflavored gelatin
3 tb Sweet sherry
Soften the gelatin in the cold water, dissolve it and the sugar in
the hor milk which you have scalded beforehand. Beat the egg yolks
and salt together in the top of a double boiler--then, a little at a
time, beat the milk mixture into them. Set the pan over simmering
water and cook until the mixture thickens enough to coat a metal
spoon. Remove from over hot water, stir in the sherry. Let the
custard cool, but do not let it set. Beat the egg whites until stiff.
Gently but thoroughly fold egg whites into the custard. Diuvide the
cream among 6 individual molds--chill until firm.
To Serve:
Transfer onto serving plates, decorate with rosettes of slightly
sweetened whipped cream with a pastry tube.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
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