Spanish Cream - cooking recipe

Ingredients

1 qt. milk
2 Tbsp. gelatin
3 eggs, separated
1 c. sugar
1/2 tsp. vanilla

Preparation

Soak gelatin in cool milk for 5 minutes.
Place over hot water.
When
gelatin is dissolved, add the sugar.
Pour slowly over
beaten egg yolks and cook on low heat, stirring constantly, until
custard coats the spoon.
Remove from the heat; add flavoring.
Fold
in
the stiffly beaten egg whites.
Pour into mold and chill.