Spanish Cream

Directions

1. 1
   Mix 1/3 cup sugar and gelatin in the top of a double boiler set over simmering water.
2. 2
   Slowly stir in milk and stir until sugar and gelatin are completely dissolved.
3. 3
   Beat the egg yolks until light then blend a bit of the hot mixture into it.
4. 4
   Add the egg yolk mixture to the gelatin mixture and cook, stirring constantly until thickened.
5. 5
   Mix in vanilla and then chill until mixture mounds slightly when dropped from a spool.
6. 6
   Beat eggs whites until they form soft peaks, gradually beat in the remaining 1/3 cup sugar until stiff peaks form.
7. 7
   Fold the custard mixture into the eggs whites and spoon into 6 goblets and chill until firm.
8. 8
   If desired, top with fresh fruit or chocolate or butterscotch sauce.