Custard Angel Squares

Directions

1. 1
   Line 9 x 13-inch Pyrex dish or pan with angel food cubes. Combine gelatin and 1/2 cup sugar in top of double boiler; stir in salt, milk and 2 egg yolks, slightly beaten.
2. 2
   Cook, stirring over simmering water until mixture coats metal spoon with thin, even layer.
3. 3
   Add vanilla.
4. 4
   Chill or stir over ice water until thick, but not set.
5. 5
   Beat egg whites with 1/4 cup sugar until soft peaks form.
6. 6
   Fold whipped egg whites and whipped cream into thick custard.
7. 7
   Pour custard over cake and refrigerate 4 hours or overnight.
8. 8
   Cut in squares and top with butterscotch sauce.