Spanish Cream

Directions

1. 1
   Soak gelatine in 1/2 cup milk.
2. 2
   Scald remaining milk in double boiler.
3. 3
   Pour slowly on egg yolks, beaten with sugar.
4. 4
   Add salt. Return to double boiler.
5. 5
   Cook until thick.
6. 6
   Remove from stove. Add gelatine mixture and egg whites, beaten stiff.
7. 7
   Refrigerate. Serve with whipped cream.