Spanish Cream

Directions

1. 1
   Pour 1 quart milk over 2 envelopes of gelatin in a large saucepan and heat to lukewarm, about 5 minutes over low heat.
2. 2
   Separate eggs.
3. 3
   Whip yolks with electric beater, gradually adding sugar, until light lemon color. Then pour eggs and sugar into milk in pan. Turn heat up to medium high and stir constantly until almost at a boil. Take off heat, add vanilla and set aside.
4. 4
   Whip egg whites until stiff, and fold them into milk until mixture is smooth.
5. 5
   Pour into 13- by 9-inch pan and refrigerate until set. Cut into squares and serve on lovely plates.