Spanish Creme

Directions

1. 1
   Soften gelatin in 1/2 cup of the milk.
2. 2
   Heat remaining milk to scalding.
3. 3
   Pour hot milk over well beaten egg yolks and put back in the pan with sugar and salt.
4. 4
   Cook gently until slightly thickened, about 4 minutes, stirring constantly.
5. 5
   Remove from heat and stir in gelatin.
6. 6
   Cool a bit, then fold in stiffly beaten egg whites and vanilla.
7. 7
   Pour into a dish or mold and chill until firm.
8. 8
   Serve with whipped cream.
9. 9
   Yield: 8 servings.