Spanish Cream - cooking recipe

Ingredients

2 c. milk
1 Tbsp. gelatin
2 eggs, separated
1/3 c. sugar
3/4 to 1 tsp. almond extract

Preparation

Combine milk and gelatin and scald in double boiler.
Add slightly beaten egg yolks to which the sugar has been added. Cook until it coats the spoon, about 8 to 10 minutes; but be sure not to overcook.
Add 2 egg whites, beaten stiff and almond extract.
Chill before serving.
Makes 4 servings.