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A Mexican holiday custard

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Throughout the holiday season, we often see recipes that have a foreign flair to them. It's fun to taste holiday treats from another part of the world! Since Christmas is an international holiday, it's common for other countries to have special recipes to celebrate the season, just as we do here in the USA. I've often found that these foreign treats are about as special as our American Christmas treats.

I have a special foreign recipe for a custard called "Spanish Cream". Custards are very popular in virtually all of the Spanish-speaking countries and this one is light, creamy and very good. With the heavy, rich food we have during the holidays, this dessert would be very fitting because of it's lightness. It's also easy to prepare and can be made ahead.

This custard uses unflavored gelatin, which aids in helping the cream to thicken and set. The recipe uses the same ingredients that are typically used in custards: milk, sugar, eggs and a flavoring. The milk is scalded and added to beaten egg yolks, along with sugar and salt. This is cooked until slightly thickened. At this point, you add the gelatin that has been dissolved in cold water, along with vanilla extract. Then, egg whites are folded into the custard. This is poured into individual molds or can be poured into one mold, and is now refrigerated. This can be served as is or with some sweetened whipped cream. It's as light and luscious as can be!

Since I'm talking about foreign holiday foods, about two years ago, I gave some Christmas cookie recipes that are foreign countries, which all are great! To see these recipes, go to this link:

Enjoy this Spanish dessert that's light and luscious!


  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 3/4 cup evaporated milk diluted with 3/4 cup cold water
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs, separated

Soften gelatin in the 1/4 cup cold water. Scald diluted milk in a saucepan over low heat. Pour slowly into egg yolks while beating. Add sugar and salt. Return to the saucepan and cook, stirring constantly, until mixture becomes slightly thickened. Remove from heat and stir in dissolved gelatin and vanilla extract and let cool. When cooled, fold in the egg whites, which have been beaten to stiff peaks. Pour into individual molds or dessert dishes that have been rinsed in cold water. Chill until firm. Serve with whipped cream, if desired. Yield: 6 servings.



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