Spanish Cream

Thursday, 11 November 2010

Some 30 years ago now, my ex mother in law gifted me one Christmas with a little handwritten notebook of all her favourite and best tested recipes.

These were her tried and trues . . . her family favourites. Throughout the years it has been a treasure to me, and I treasure it still.

The ink in it is fading now and the pages are all splotched and splattered from use. You can tell it's been well loved. I am in the process of transferring the recipes to another book now so that they are there for my children and grandchildren . . .

It is a long process . . . there are loads of lovely recipes in this little notebook . . . and it was during the process of copying them over yesterday that I came upon this little gem, which brought back some lovely memories.

It had been a long time since I had made this. It is a bit old fashioned perhaps . . . but very good nonetheless. You start by making a simple custard and then add gelaten. It chills into a wobbly sweet delight, that pleases and feeds the soul.

You can have it with tinned fruit of course . . . most work very well, especially peaches and apricots. It's lovely served with crushed strawberries, absolutely lovely . . . it's my favourite way to enjoy it.

but in the cooler months when you can't get fresh strawberries that are worth eating, we like to have it with jam. Cherry is very good, but so is strawberry . . . raspberry, blueberry . . . it goes well with most kinds!

Just because something is simple and a little old fashioned, that doesn't mean it isn't delicious. In fact sometimes they are the most delicious things of all! Me??? I'm an old fashioned gal . . .

*Spanish Cream*
Serves 4
Printable Recipe

Light and delicious.

16 fluid ounces of milk divided (2 cups)
1 envelope of powdered gelatin (3 tsp)
2 large free range eggs, divided
2 1/2 ounces caster sugar (aprox. 1/3 cup)
1/4 tsp salt
1/2 tsp vanilla

To serve:
tinned fruit or jam

Measure out 4 ounces of milk into a small bowl. Stir in the gelatin. Set aside to soften.

Place the egg yolks into the top of a double boiler. Whisk in the sugar and then the remainder of the milk. Place over simmering water and cook, stirring constantly, with a metal spoon, until the mixture coats the back of the spoon. Remove from the heat. Stir in the softened gelatin and vanilla, and then pour into a large beaker and put into the fridge. Chill until partially set. (about 45 minutes)

Whisk the egg whites until stiff. Remove the partially set mixture from the fridge. Fold in the egg whites until completely mixed in. Pour the mixture into 4 serving dishes. Return to the fridge and chill until completely set. (about 4 hours)

Serve along with a topping of tinned fruit or jam.


  1. Yum!! Will have to try this one looks delish and simple as well :)

  2. What a lovely treasure to have! I have some recipe cards from my sister and Mom that they hand written and I keep t hem safe too. You'll have to post more recipes from her little book! This sounds great.

  3. Seriously, It's super tempting!

  4. YUM...this looks so good1 And I hope you rewrote everything! :D

  5. We called that dish Blancmange. When I was a child I used to love the wobble when it was turned out:) I love all the old recipes. This is really much the same as Panna Cotta isn't it. Lovely

  6. I've never heard of Spanish Cream. Some of the best recipes are old, simple, and down-to-earth like this one! The pretty serving glasses turn it gourmet.

  7. I have made your Lemon Curd Muffins.
    Just wonerful!
    Thanks for such amazing recipes!
    Spanish Cream?
    I´m spanish and I've never heard this.
    Love from Spain

  8. This sounds so good Marie :) going to try to make it soon. Hugs and Love, Teresa

  9. Love the look of this Marie!

  10. This sounds tasty and simple! I just blogged about your "Roasted Sausages and Butternut Mash" on my blog ( you should give it a look!!

  11. What lovely recipe Marie, look amazing and delicious! xxxgloria

  12. There's nothing better than a family recipe...handwritten! What a treasure...and a wonderful dessert! ♥

  13. What a lovely gift - especially handwritten, its a piece of living history. I can understand how this recipe made the pages, it looks very naughty ;0)

  14. Great post! I’m looking to make some changes in my own eating habits, so I appreciate your insight a lot! Thank you. I recently stumbled upon this blog like I did yours and I thought your readers may appreciate it:

    I’ve started to look for their stuff more regularly and I think I’m going to add your blog to my list as well. Thanks for the post!


  15. Oh this brings back memories Marie! My Mum did the same recipe but it was called Angel Food. She got the recipe from the back of a Davis gelatine packet. She also 'commented' that it was fiddly, so only made it once a year on my birthday - gosh it was good. How lucky was I!
    Millie ^_^

  16. Ooooh, how yummy! Old fashioned is right up my alley, Marie! I love that you are taking such good care of the recipes...and I love recipes with a history--can't wait to try this, as custards are just about my favorite thing!

    Hope you're having a wonderful night, my dear friend...much love being sent your way this very instant!


  17. This looks SO good Marie, I love this kind of dessert, can't wait to try it :)

  18. Thank you Marie for this recipe. This has been a family tradition for over 30 years. We have it every year at Christmas time. The only thing I do different is before the gelatin is poured into molds we line the bottom of each with a thin slice of pound cake. We let it set overnight, top with whip cream, and marichino cherries....thanks again so much, and happy holidays

  19. Thank you for this recipe. My birthday is Friday and this was always my "special request" favorite. Think I will make it, but will use my Mother's copy (the same actually).

    This is really an old one as I will be 75 this birthday.

    Thanks for the memories. Sue

  20. Sue, thank you so much for your comment. You are right. It is a very old recipe. Happy Birthday to you! My husband was 75 on his last birthday too! xx

  21. This is a very old recipe that my grandmother always made for holidays. I learned to make it and I am now 74 yrs. old. It is very simple and every one in our family enjoys. I need to teach my granddaughter how to make it. She is 18 yrs. and enjoys cooking. Thanks for sharing !!

    1. Thanks for your lovely comment Bertha! You do need to teach your granddaughter how to make it. Its a legacy type of recipe! xo

  22. I grew up on Spanish cream, or blancmange if you like, & it is still a family favourite. You can virtually add any flavour you like to the mix or just have it plain & add fruit for garnish, your choice. Im surprised that not many people have heard of it. I grew up in the bush in Australia & most people knew what it was. My great grandmother, who died at 94, grandmother, who died at 89 & mother, who died at 76, use to make it all the time & now so do I, so you could say my recipe is well over 100years old. It’s the simple good ones that last the longest. Some people liken it to angels food but that is basically cream & jelly/gelatine. So different in taste & texture.

    1. You are right, its the only solid recipes which stand the test of time that are ou true gems!


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