Spanish Cream

Directions

1. 1
   Let gelatin stand in four tablespoons cold water for ten minutes.
2. 2
   Scald milk and slowly add to yolks of eggs, beaten with salt and pepper.
3. 3
   Cook over hot water until very hot.
4. 4
   The sugar and yolks of eggs will cool the milk.
5. 5
   Stir in gelatin; cook, stirring constantly, until gelatin is dissolved and mixture thickens like boiled custard.
6. 6
   Remove from heat and let cool.
7. 7
   Add vanilla and the whites of eggs, beaten stiff and dry.
8. 8
   Pour into a mold and chill.