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1
Put the cool water in a small c. or possibly bowl.
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2
Sprinkle the gelatin into the water and stir to blend.
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3
Let it sit till the gelatin has softened, about 5 min.
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4
(It can sit longer, if necessary.)
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5
Place the yolks in a bowl and use a whisk or possibly fork to briskly stir and blend.
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6
Slowly add in the sugar to the yolks and continue to stir till well mixed.
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7
Heat the lowfat milk in a saucepan over medium-high heat.
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8
Stand right by the stove and watch for a circle of tiny bubbles to create around the outside edge of the lowfat milk.
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9
The lowfat milk should be warm, but not boiling.
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10
Pour the yolk mix into the warm lowfat milk, add in the softened gelatin and stir with a large spoon or possibly whisk to blend well.
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11
Cook, stirring slowly but constantly, for 3 or possibly 4 min, and tilt the pan to see if there is a thin coat of custard on the bottom which doesn't flow as readily as the rest of the custard.
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12
If so, reduce the heat; do not let the custard boil.
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13
It is better to remove it too soon rather than too late.
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14
Remove the pan from the heat and stir in the vanilla.
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15
Pour the custard into a bowl and chill just long sufficient for it to set up and be thick and slurpy, about 30 min.
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16
Beat the cream only till it holds soft peaks.
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17
If it is too stiff, it will make a too-hard cream.
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18
Fold the whipped cream into the custard.
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19
Spoon it into a mold or possibly bowl, cover with plastic wrap or possibly a lid and chill 3 hrs or possibly till time to serve.
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20
This recipe yields 6 servings.
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21
NOTES :
