This dessert was a family favourite, and although we used to eat it in conjunction with some flavored jellies, it's delicious in its own right. The recipe comes from my mother, and I don't know what the Spanish part signifies.
The texture of this dessert is supposed to be semi-fluffy. In this regard, step 6 is somewhat critical. If you fold in the egg whites too soon, the liquid custard won't support them and you end up with a two-layer result!solid custard on top, very light on the bottom. Some people may like this, but it's not the way I make it. On the other hand, if you leave things too long, it becomes difficult to fold in the egg whites at all.
It's a good idea to whip the custard a little with a fork prior to folding in the whites. This breaks up the custard a little.
Depending on sweetness of taste, you may wish to alter the amount of sugar. Our family had a sweet tooth, and I've reduced the original quantity as it is.
One of the amazing things about this dessert is that it's so easy to make, and yet tastes so good.
Peter C. Maxwell, Computer Science Dept., Uni. of New South Wales, Sydney, Australia firstname.lastname@example.orgRecipe last modified: 16 Jun 86
Path: decwrl!recipes From: email@example.com (Peter C. Maxwell) Newsgroups: mod.recipes Subject: RECIPE: spanish cream Message-ID: <5545@decwrl.DEC.COM> Date: 26 Sep 86 03:28:52 GMT Sender: recipes@decwrl.DEC.COM Organization: University of New South Wales, Sydney, Australia Lines: 71 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.