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Most Delicious Mexican Cream

Makes 8 portions 1/2 cup of sugar 1 envelope of unflavored gelatin 1/2 tsp of instant espresso 1/8 tsp salt

Makes 8 portions


1/2 cup of sugar

1 envelope of unflavored gelatin

1/2 tsp of instant espresso

1/8 tsp salt

1/2 tsp vanilla

2 eggs

11/4 cups of milk

1 cup cream for whipping


This recipe was cut out of magazine sometime in the 1970's and made with few adjustments (besides tripling and quadrupling the recipe) for dozens of New Year's eve parties. Transcribed here are my mother's notes from the margin. . .

Be careful, plan ahead

Not all sugar at once!

Watch out for gelatin mixture getting hard fast.

1. Combine 1/4 cup sugar, gelatin, instant coffee, cinnamon, salt, and vanilla in top of double boiler (save remaining 1/4 cup sugar for Step 4).

2. Separate eggs, putting whites in medium-size bowl, yolks in a small bowl. Beat egg yolks slightly; stir in milk; stir into gelatin mixture.

3. Cook over simmering water, stirring constantly, 5 minutes or until gelatin dissolves and mixture coats a metal spoon; strain into small bowl. Chill, stirring occasionally, until mixture is as thick as unbeaten egg whites.

4. Beat egg whites until foamy-white and double in volume; gradually beat in saved 1/4 cup sugar, 1 tablespoon at a time, beating well after each, until meringue stands in firm peaks. Beat cream until stiff in small bowl.

5. Place bowl of meringue in pan of ice and water. Gradually fold in gelatin mixture, then whipped cream. Continue folding, keeping bowl over ice, until no streaks of white remain and mixture holds its shape.

6. Pour into 6-cup mold; chill 4 hours, or until firm.

- Anna Herman,

Per serving (based on 8): 105 calories; 3.6 grams protein; 15.4 grams carbohydrates; 14.9 grams sugar; 4 grams fat; 3.5 milligrams cholesterol; 50 milligrams sodium; 0 grams dietary fiber.