Spanish Cream

Directions

1. 1
   Soak gelatine in milk and put to heat.
2. 2
   Separate the eggs. Beat the yolks with 4 tablespoons sugar.
3. 3
   Add the milk and cook to a cream.
4. 4
   Beat whites stiff and add other 4 tablespoons sugar. When cream is cooked, remove from fire and add egg whites gradually.
5. 5
   Continue stirring until well mixed.
6. 6
   Put in bowl.
7. 7
   When jelled, turn over.
8. 8
   Serve with whipped cream and crushed pineapple on top.