Spanish Cream appeared in a variety of flavors on 1940s’ menus. It was a little easier to make in those days (before the concern about raw egg safety) by just separating the eggs and folding the beaten whites in at the end. However, today we can still re-create this fluffy dessert using meringue powder or sterilized egg white powder.
3 cups milk
1 envelope unflavored gelatin
1 cup light corn syrup
2 ounces unsweetened chocolate, chopped
¼ teaspoon salt
2 large eggs
2 teaspoons vanilla extract
3 tablespoons meringue powder, see Note
⅓ cup water
Combine milk and gelatin in top of double boiler; set aside 5 minutes to soften. Add corn syrup, chocolate, and salt; place over hot but not boiling water, and heat gently until gelatin and chocolate have melted.
Meanwhile, beat eggs until thick and lemon-colored. Gradually beat in half of milk mixture. Return to milk mixture in double boiler and cook, stirring, just until mixture thickens. Pour into a medium bowl, stir in vanilla, and set aside, stirring occasionally, until slightly cooled, no longer than 30 minutes.
Whip meringue powder and water together until soft peaks form. Fold meringue mixture into chocolate mixture until no white streaks show. Transfer to serving bowl, cover and refrigerate until firm, about 3 to 4 hours.
6 Servings
NOTE: Or, follow package directions to use sterilized egg white powder plus water equivalent to 3 egg whites.