Spanish Cream Knox Blox - cooking recipe

Ingredients

4 (1/4 ounce) envelopes knox unflavored gelatin
3/4 cup cold water
1 egg, beaten
3 cups half-and-half
1 1/2 teaspoons vanilla
1/2 cup sugar

Preparation

In a bowl mix the egg with the half and half, set aside.
In a sauce pan, soften the gelatin in the cold water.
Add the egg/ half and half mixture and sugar to the sauce pan.
Cook over low heat until gelatin and sugar are completely dissolved and incorporated.
Add in the vanilla.
Using a whisk, continue to stir slowly until it starts to steam and thicken.
Remove from heat.
Pour in 1-2 baking pans depending in how thick you would like the blox.
Chill in the refrigerator till set and firm, about 4 hours.
You can cut them into blocks or use your favorite cookie cutters for different shapes.
( I used the chill time as cook time).