Spanish Cream Pie Recipes

EASY CREAM PIE

Steps:

• Preheat oven to 350°. Combine cracker crumbs and 1/4 cup sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat cream cheese and remaining sugar until smooth. Slowly beat in cream and vanilla. Microwave gelatin on high until melted, about 10 seconds; beat into cream cheese mixture. Transfer filling to crust. Refrigerate, covered, until set, about 3 hours., If desired, top with mixed fresh berries.

SIMPLE AND CREAMY SPANISH FLAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into baking pan to reach about halfway up the side of the pie dish.
• Pour 1 teaspoon water and 1/2 cup sugar into a heavy saucepan, place over medium heat, and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, the sugar burns easily. Pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel.
• Whisk egg yolks, sweetened condensed milk, evaporated milk, 1/4 cup sugar, and vanilla extract in a bowl until mixture is creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in pie dish. Cover baking pan with aluminum foil.
• Bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. Remove foil and place baking sheet with water bath and flan in refrigerator to chill, about 2 hours.
• Remove pie dish from baking pan; run a knife around the edges of flan to loosen from pie dish. Invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.

BOSTON CREAM PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
• In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
• To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
• In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
• To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
• To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

OLD FASHIONED CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar, egg, half and half, flour, whipping cream, and butter or margarine in blender. Beat until thoroughly combined. Pour into pie shell and sprinkle with cinnamon.
• Bake in preheated oven for 60 to 70 minutes, until set in center.

SPANISH CREAM PIE

Steps:

• Combine milk, sugar, salt and cornstarch in a saucepan and cook until thick.
• Fold in stiffly beaten egg whites and 1 t vanilla.
• Let cool.
• Pour into baked pie shell.
• Place sliced bananas on top, then finish off with cool whip topping or whipped cream.

SPANISH CREAM PIE

Steps:

• Combine in a saucepan the sugar, flour, milk, vanilla and butter. Cook on med-high heat until mixture comes to a boil, stirring continuously. Once mixture reaches boil stage reduce the heat to medium and continue stirring till mixture thickens..
• Remove from heat. Beat the egg whites till they form stiff peaks. Add to cooked mixture and blend in the egg whites till well blended.
• Pour into a 9" baked pie shell and refrigerate until cold. Top the pie with Cool Whip whipped topping when serving.

SPANISH PASTELILLOS-MEAT PIE

Steps:

• Dough: Cut butter into sifted flour and salt until like cornmeal.
• Add enough water to make firm dough.
• Cover and chill.
• Filling:
• Fry bacon, add green peppers, onion, salt, garlic, olives, capers, Italian seasoning, pepper and paprika.
• Add meat and brown.
• Add tomato sauce and simmer until cooked. set aside to cool.
• Roll out dough on lightly floured board, until thin.
• Cut into 4-inch rounds.
• Place 2 tablespoons filling in center.
• Brush edges with egg yolk.
• Fold in half and firmly press edges together.
• Fry at 375 degrees in deep fat until golden brown.
• Makes 12 fritters.

SPANISH CREAM

Steps:

• Mix 1/3 cup sugar and gelatin in the top of a double boiler set over simmering water.
• Slowly stir in milk and stir until sugar and gelatin are completely dissolved.
• Beat the egg yolks until light then blend a bit of the hot mixture into it.
• Add the egg yolk mixture to the gelatin mixture and cook, stirring constantly until thickened.
• Mix in vanilla and then chill until mixture mounds slightly when dropped from a spool.
• Beat eggs whites until they form soft peaks, gradually beat in the remaining 1/3 cup sugar until stiff peaks form.
• Fold the custard mixture into the eggs whites and spoon into 6 goblets and chill until firm.
• If desired, top with fresh fruit or chocolate or butterscotch sauce.