Spanish Cream

Directions

1. 1
   Soak gelatin in cold milk for 10 minutes; add sugar and salt and stir
2. 2
   until
3. 3
   it
4. 4
   is dissolved. Heat in top of double boiler until milk is scalded.
5. 5
   Beat egg yolks slightly and add 1/2 cup hot
6. 6
   milk. Stir mixture into remaining milk and cook until slightly thickened (about 4 minutes).
7. 7
   Stir constantly. Remove from
8. 8
   heat and
9. 9
   cool slightly.
10. 10
    Fold in stiffly beaten egg whites and vanilla.
11. 11
    Turn into molds and chill until firm. Makes 8 servings.