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Spanish Cream

Orange Icon  Spanish Cream

Orange Icon  Spanish Cream

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Submitted by: Kayleigh

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 6

Yummy dessert! :) Hubby and Kid tested!

  • 1 gelatin
  • 1/4 c. water, purified
  • 1 1/2 c. milk, full-fat, raw, grass-fed or pastured cows, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 2 tsp. orange zest, fresh, organic
  • 1 lrg. egg, omega-3, cage-free, organic
  • 1 1/2 tsp. honey, raw, unfiltered, organic
  • 1 tsp. vanilla extract, organic
  • 2 egg white, from large egg, cage-free, organic

In a small bowl, soften gelatin in cold water for 5 minutes.

Scald milk (Scalding milk is simply bringing milk to just before the boil stage or 185 degrees fahrenheit. Place milk in a heavy pan and bring to a near boil, watch continuously, you do not want to scorch or burn your milk.)

Add salt, grated orange rind, and softened gelatin mixture to your 1 large or extra large egg (1/4 cup egg) and beat slightly. SLOWLY add scalded milk, stirring constantly, until all is well blended.

Cook slowly in a double boiler, stirring constantly, until mixture coats a spoon. Cool slightly. Then add your stevia or raw honey (or sweetener of your choice) and vanilla. Pour into individual serving dishes. Chill until firm.

This makes 6 servings and is about 1/2 carb and 1/2 protein per serving.

You could garnish with mint or fruit if you'd like or more grated orange rind. Or even a tiny bit of homemade whipped cream.

I hope that you enjoy this. Please let me know if there is anything you would have changed. :)