Spanish Cream

Directions

1. 1
   Soften gelatin in milk abuot 5 minutes.
2. 2
   Place in double boiler over hot water.
3. 3
   Stir in sugar until dissolved.
4. 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. 5
   Stir in salt and vanilla.
6. 6
   Remove from heat and cool slightly.
7. 7
   Beat egg whites until stiff; fold cooked mixture into egg whites until thoroughly mixed.
8. 8
   Pour into individual dessert dishes.
9. 9
   Refrigerate until set.