I am writing about it because the other day, I was having company and I needed dessert. As I was going through my admittedly disorganized recipe box, I came across my grandmother’s Spanish Cream recipe (in my mom’s handwriting) and thought it would be a nice change.
I just realized I haven’t told you what it is yet! Basically, it’s custard. It’s a super simple recipe – it’s not as labor-intensive (i.e. constantly stirring) as traditional custard, and it doesn’t require a torch like crème brûlée. You separate the eggs and use the yolks for the custard base, then beat the whites into stiff peaks and fold them into the warm custard. As the Spanish Cream sets, the custard settles and the whites rise to the top, creating two layers. The whites really add texture to the dessert. The custard is smooth and creamy, and the meringue adds a light and fluffy texture to the dessert. It’s a little “different,” but as a grown-up, I can say that it is very pleasant. To be fair, I never liked any kind of custard when I was little. I think it had to do with that fact that my sister loved it, so for me that was a turn off from the start.