Spanish Cream

Description

1 Tbsp. gelatine
1/4 cup cold milk
1-1/3 cup scalded milk
2 egg yolks
1/4 cup sugar
1/2 tsp. vanilla
2 egg whites
few grains of salt

Scald milk. Beat egg yolks slightly and add
2 Tbsp. of sugar and salt and add hot milk slowly.
Return to double boiler and cook until it coats
spoon. Add soaked gelatine and cool. Fold in
beaten egg whites with sugar and flavor with vanilla.