Spanish Creme - cooking recipe

Ingredients

1 envelope (1 Tbsp.) plain gelatin
3 c. milk
3 egg yolks (reserve whites)
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla

Preparation

Soften gelatin in 1/2 cup of the milk.
Heat remaining milk to scalding.
Pour hot milk over well beaten egg yolks and put back in the pan with sugar and salt.
Cook gently until slightly thickened, about 4 minutes, stirring constantly.
Remove from heat and stir in gelatin.
Cool a bit, then fold in stiffly beaten egg whites and vanilla.
Pour into a dish or mold and chill until firm.
Serve with whipped cream.
Yield: 8 servings.