Spanish Cream - cooking recipe

Ingredients

1 Tbsp. plain gelatin
3 c. milk
1/2 c. sugar
3 eggs, separated
1/4 tsp. salt
1 tsp. vanilla

Preparation

Soak gelatin in cold milk for 10 minutes; add sugar and salt and stir
until
it
is dissolved.\tHeat in top of double boiler until milk is scalded.
Beat egg yolks slightly and add 1/2 cup hot
milk.\tStir mixture into remaining milk and cook until slightly thickened (about 4 minutes).
Stir constantly. Remove from
heat\tand
cool slightly.
Fold in stiffly beaten egg whites and vanilla.
Turn into molds and chill until firm. Makes 8 servings.