7 February 2026

SPANISH CREAM WITH PASSIONFRUIT

My mother and grandmother both made Spanish cream often as a dessert and I have used their recipe tweaking up to be more creamy by using Lewis Road Creamery's Half and Half. And I have added passionfruit as our vine is pretty prolific this year. The flavour is wonderful!

• 3 cups full cream milk (recommend Lewis Road Half and Half)
• 20g gelatine (or 4 leaves gelatine)
• 1 vanilla pod
• 3 eggs separated
• 150g caster sugar
• Pinch of salt *10 passionfruit

To make the Spanish cream, soak the gelatine in 1 cup of the milk.

Put the remaining 2 cups milk into a saucepan, split the vanilla pod and bring to the boil.

Meanwhile beat 3 egg yolks with the sugar to a cream with a whisk, adding a pinch of salt. Add the hot milk to the yolk mixture. Return to the saucepan adding the soaked gelatine and milk and stir well over the heat until the mixture thickens. NB Do not allow to boil as the mixture will curdle.

Whisk 2 egg whites stiffly in a separate bowl, then fold the egg whites with the seeds and juice of 6 passionfruit into the eggy milk mixture while still warm. Allow this to become almost cool then pour into a glass or crystal bowl to set overnight in the refrigerator overnight to set.

Spoon the remaining passionfruit over the top of the Spanish cream. Serves 10-12.