Spanish Cream

This is a special recipe in my family.

My husbands Grandmother used to make this every year for Christmas and the recipe was handed on to me to continue the tradition.

It was affectionally known as Frogs Belly in our family. No-one can actually tell me why but I think it has something to do with the layers separating. 🤷‍♀️

True Spanish Cream is known to be a homogenous set mixture without any layers which is achieved by waiting for the custard to cool before adding the meringue, however we Aussies must be an impatient lot because we add the meringue to the custard while it's still hot. 

And that's what makes the jelly separate...genius...even if it wasn't intentional back in the day!

Either way, it’s really easy to make and I can guarantee that if you have some older folk at your Christmas table this year, it will bring a smile to their dial.

You'll notice I am not precise at all with the ingredients.

Normally I’m a hard-core ingredient weigher. Almost all of my recipes are in grams, but this recipe is basically just custard and meringue, so it’s quite acceptable to use cups.

And if it worked for Nan…it works…end of story!!

Nan's handwritten recipe

Watch me make Spanish Cream 

Flavour Variations

Feel free to alter the flavour using whatever is in season. Mango puree would be lovely or you could even try flavouring it with 3 heaped tablespoons of Quik!  That’s how Nan used to make it and I’m sure the kids would love that version, but I like the fresh flavour of passionfruit.

Spanish Cream (AKA - Frogs Belly 🐸)

Ingredients

• 3 cups of milk (keep 1 cup to soak the gelatine)
• 3 eggs, separated
• 1 heaped tablespoon of powdered gelatine
• 1/2 cup sugar
• Pinch of salt
• Pulp of 6 passionfruit (or 170g tin of passionfruit pulp)

Method

1. Soak the gelatine in 1 cup of the milk and set aside.
2. Beat the egg yolks with the sugar until creamy, then add the other 2 cups of milk and stir well.
3. Bring the mixture to a gentle boil, stirring occasionally.
4. As soon as it starts to boil, turn off the heat and add the gelatine and milk mixture and the passionfruit (or your chosen flavouring), Stir well then set aside.
5. Beat the egg whites with a pinch of salt until stiff peaks form, then whisk into the warm custard mixture. Continue to whisk for around a minute.
6. Pour into a glass serving bowl and refrigerate overnight to set.

I hope you try this recipe...it's actually lovely. Not too sweet, and the contrasting textures of jelly and the fluffy custard is yummy.

Worthy of pride of place on the Christmas table this year...or any time of year!

I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!

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