Spanish Cream

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 (1/4 ounce) envelope unflavored gelatin
• 3 cups milk
• 1/2 cup sugar
• 3 eggs, separated
• salt
• 1 1/2 teaspoons vanilla

Recipe

• 1 soften gelatin in milk abuot 5 minutes.
• 2 place in double boiler over hot water.
• 3 stir in sugar until dissolved.
• 4 beat egg yolks; pour into mixture in double boiler, stirring constantly until mixture is well heat and coats spoon but is not thick (do not overcook or custard will curdle).
• 5 stir in salt and vanilla.
• 6 remove from heat and cool slightly.
• 7 beat egg whites until stiff; fold cooked mixture into egg whites until thoroughly mixed.
• 8 pour into individual dessert dishes.
• 9 refrigerate until set.