Rich Spanish Cream Recipes

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RICH SPANISH CREAM



Rich Spanish Cream image

From my "Global Gourmet" cookbook of the Concordia Language Villages, this recipe was submitted by Charla Beukema of Marquette, MI. She writes, "This recipe has been prepared by my family for four generations."

Provided by BeccaB3c

Categories     Gelatin

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

1 (1/4 ounce) envelope unflavored gelatin
3 cups milk
1/2 cup sugar
3 eggs, separated
salt
1 1/2 teaspoons vanilla

Steps:

  • Soften gelatin in milk abuot 5 minutes.
  • Place in double boiler over hot water.
  • Stir in sugar until dissolved.
  • Beat egg yolks; pour into mixture in double boiler, stirring constantly until mixture is well heat and coats spoon but is not thick (Do not overcook or custard will curdle).
  • Stir in salt and vanilla.
  • Remove from heat and cool slightly.
  • Beat egg whites until stiff; fold cooked mixture into egg whites until thoroughly mixed.
  • Pour into individual dessert dishes.
  • Refrigerate until set.

RICH MEXICAN CORN



Rich Mexican Corn image

This recipe came from my step-mom in Dallas, Texas. They like it hot so they put in a few extra jalapenos.

Provided by FITZGIBJ

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h

Yield 8

Number Of Ingredients 6

1 (8 ounce) package cream cheese
½ cup butter
½ cup milk
1 (16 ounce) package frozen corn
1 red bell pepper, diced
8 fresh jalapeno peppers, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.
  • In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat.
  • Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 14.8 g, Cholesterol 62.5 mg, Fat 22.1 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 13.7 g, Sodium 173.3 mg, Sugar 3.7 g

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