Spanish Cream - cooking recipe

Ingredients

3 c. milk
1 1/2 envelopes unflavored gelatin
1/4 tsp. salt
3 egg whites, beaten stiff
1/4 c. to 1/2 c. honey
3 egg yolks, slightly beaten
1 tsp. vanilla
fruit to put on after it is put on plate to serve (optional)

Preparation

In top of a double boiler, scald milk.
Slowly add gelatin and honey.
Pour a few tablespoonfuls over egg yolks, then add egg mixture to milk mixture in boiler.
Place over hot water and cook until thick and smooth.
Remove from heat.
Add salt and vanilla, then fold in egg whites.
Pour into a large mold and chill.
The mixture will form 2 layers as it sets.