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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix 1/3 cup sugar and gelatin in the top of a double boiler set over simmering water. | 2. Slowly stir in milk and stir until sugar and gelatin are completely dissolved. | 3. Beat the egg yolks until light then blend a bit of the hot mixture into it. | 4. Add the egg yolk mixture to the gelatin mixture and cook, stirring constantly until thickened. | 5. Mix in vanilla and then chill until mixture mounds slightly when dropped from a spool. | 6. Beat eggs whites until they form soft peaks, gradually beat in the remaining 1/3 cup sugar until stiff peaks form. | 7. Fold the custard mixture into the eggs whites and spoon into 6 goblets and chill until firm. | 8. If desired, top with fresh fruit or chocolate or butterscotch sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gelatin	1	envelope	unflavored	-	-	-	-
sugar	2/3	cup		537.32	134.3973	0.0	0.0
milk	2 1/2	cups		372.1	29.158	19.215	19.947
egg	3		separated	214.5	1.08	18.84	14.265
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.