Spanish Cream

Directions

1. 1
   Soak gelatin in cool milk for 5 minutes.
2. 2
   Place over hot water.
3. 3
   When
4. 4
   gelatin is dissolved, add the sugar.
5. 5
   Pour slowly over
6. 6
   beaten egg yolks and cook on low heat, stirring constantly, until
7. 7
   custard coats the spoon.
8. 8
   Remove from the heat; add flavoring.
9. 9
   Fold
10. 10
    in
11. 11
    the stiffly beaten egg whites.
12. 12
    Pour into mold and chill.