Spanish Cream - cooking recipe

Ingredients

1 1/2 Tbsp. gelatin
2 c. milk
2 eggs
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla

Preparation

Let gelatin stand in four tablespoons cold water for ten minutes.
Scald milk and slowly add to yolks of eggs, beaten with salt and pepper.
Cook over hot water until very hot.
The sugar and yolks of eggs will cool the milk.
Stir in gelatin; cook, stirring constantly, until gelatin is dissolved and mixture thickens like boiled custard.
Remove from heat and let cool.
Add vanilla and the whites of eggs, beaten stiff and dry.
Pour into a mold and chill.