Spanish Cream - cooking recipe

Ingredients

1 envelope Knox unflavored gelatine
1/3 c. sugar
2 egg yolks, slightly beaten
1 tsp. vanilla
2 c. cold milk
1/8 tsp. salt
2 egg whites, stiffly beaten

Preparation

Soften gelatine in cold milk in top of double boiler.
Place over boiling water.
Add sugar and salt.
Stir until gelatine and sugar are thoroughly dissolved.
Slowly pour small amount of hot mixture over slightly beaten egg yolks.
Return to double boiler and cook over hot, not boiling, water, stirring constantly, until mixture coats spoon.
Remove from heat.
Add vanilla.
Fold gelatine mixture into stiffly beaten egg whites.
Chill until firm. (This will separate and form a jelly on the bottom and a custard on top.)
Serve with whipped cream, sliced oranges or any fruit you like.