Marguerite'S Spanish Cream Dessert - cooking recipe

Ingredients

1 envelope Knox gelatine
5 Tbsp. sugar
1/8 tsp. salt
1 c. milk
2 eggs (separate yolks)
1 c. light cream or half and half
1 tsp. vanilla
toppings: chocolate sauce, crushed peaches, strawberries or raspberries, etc. (optional)

Preparation

In medium saucepan, stir in gelatine, 1 tablespoon sugar and salt.
Add milk blended with egg yolks.
Set over low heat and stir constantly for 5 minutes.
Remove from heat and stir in light cream or half and half and vanilla.
In separate bowl, beat egg whites until stiff, gradually beat in 4 tablespoons sugar.
Fold egg white mixture into gelatine mixture, blending well.
Pour into individual dessert dishes and chill until firm.
Serves 4 to 6.