Banana Spanish Cream
by Missy HarbersThis great light dessert is perfect to satify that summer sweet tooth.
Category
Dessert
Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
Author
Missy Harbers
A perfect dessert for the summer. Light and delicious, this is the perfect after dinner dish to end the night.

Ingredients
1/4 Box of Gelatin
1 pint of milk
4 Eggs - yolks and whites separated
1/2 Cup of sugar
6 ripe bananas
1/2 tablespoon of vanilla paste
Juice from lemon
Pinch of salt
Directions
Slice bananas and sprinkle with lemons juice to keep from browning
Place sliced bananas in bottom of a mold or ramekin
Beat egg yolks, sugar, and salt together. Set aside.
Dissolve gelatin in milk by warming milk over a double boiler. Bring milk to a simmer, stirring constantly to prevent from burning.
Stir in egg yolk mixture into the milk stirring constantly. Cook until consistency of a thick cream. Add vanilla.
Remove milk from heat.
Beat eggs whites until soft peaks.
Fold egg whites into cream.
Pour warm warm cream into molds and let cool.
Recipe Note
If you get lumps in your cream strain through a colander while still hot.
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