Spanish Cream(Serves 6) - cooking recipe

Ingredients

1 pkg. unflavored gelatin
3 c. milk
3 large or extra large eggs
1/2 c. sugar
1 tsp. vanilla

Preparation

Sprinkle gelatin over milk.
Let stand 5 minutes, then heat until dissolved.
Separate eggs.
Beat egg whites to peaks.
Beat yolks in large bowl.
Pour gelatin mixture into egg yolks (slowly), then pour back into pan and add sugar.
Cook until custard coats spoon (8 to 12 minutes).
Add vanilla.
Pour custard over egg whites and cool.