Angel Custard - cooking recipe

Ingredients

4 egg yolks
1 c. sugar
2 c. milk
1/2 tsp. salt
2 Tbsp. Knox gelatine
1 1/2 tsp. vanilla
4 egg whites, beaten stiff
1/4 c. sugar
1 pt. whipping cream

Preparation

Cook in double boiler the first 4 ingredients until slightly thickened.
Add Knox gelatine which has been dissolved in 1/2 cup cold water.
Remove from heat and cool.
Add the vanilla, egg whites and sugar.
Fold into custard the whipped cream.
Break angel food cake into small pieces in shallow pan.
Pour custard over cake.
Chill 24 hours.
Serves 12.