Spanish Cream(Dessert)

Directions

1. 1
   Soak gelatine in milk in top of double boiler for 5 minutes. Add sugar and salt.
2. 2
   Place over boiling water until gelatine is dissolved.
3. 3
   Separate eggs.
4. 4
   Beat yolks slightly and add milk mixture to yolks, beating with fork to mix.
5. 5
   Return to double boiler and cook until slightly thickened.
6. 6
   Fold into egg whites, beaten until stiff, but not dry.
7. 7
   Refrigerate until set.
8. 8
   Best if allowed to mellow for a day.