Spanish Cream(Dessert) - cooking recipe

Ingredients

3 c. milk
3 eggs, separated
1 pkg. Knox gelatine
1/2 c. sugar (scant)
pinch of salt
1 tsp. vanilla
1 pkg. ladyfingers

Preparation

Soak gelatine in milk in top of double boiler for 5 minutes. Add sugar and salt.
Place over boiling water until gelatine is dissolved.
Separate eggs.
Beat yolks slightly and add milk mixture to yolks, beating with fork to mix.
Return to double boiler and cook until slightly thickened.
Fold into egg whites, beaten until stiff, but not dry.
Refrigerate until set.
Best if allowed to mellow for a day.