El Paso Spanish Crema

1. 1

   Soften gelatin in 1/2 cup of the cream.

2. 2

   Beat egg yolks with half of the sugar and add the remaining cream.

3. 3

   Return to top of a double boiler and cook for two minutes, stirring constantly.

4. 4

   Remove from heat, add gelatin and stir until melted.

5. 5

   Set aside to cool.

6. 6

   Beat egg whites until stiff and beat in the remaining sugar gradually.

7. 7

   Add vanilla and fold into custard.

8. 8

   Rinse a mold in cold water and pour in mixture.

9. 9

   Chill for at least three hours to set.

10. 10

    Unmold and serve with whipped cream.

* Per serving · 4 servings · Values may vary.