Spanish Cream

Directions

1. 1
   Soften gelatine in cold milk in top of double boiler.
2. 2
   Place over boiling water.
3. 3
   Add sugar and salt.
4. 4
   Stir until gelatine and sugar are thoroughly dissolved.
5. 5
   Slowly pour small amount of hot mixture over slightly beaten egg yolks.
6. 6
   Return to double boiler and cook over hot, not boiling, water, stirring constantly, until mixture coats spoon.
7. 7
   Remove from heat.
8. 8
   Add vanilla.
9. 9
   Fold gelatine mixture into stiffly beaten egg whites.
10. 10
    Chill until firm. (This will separate and form a jelly on the bottom and a custard on top.)
11. 11
    Serve with whipped cream, sliced oranges or any fruit you like.