Marguerite'S Spanish Cream Dessert

1. 1

   In medium saucepan, stir in gelatine, 1 tablespoon sugar and salt.

2. 2

   Add milk blended with egg yolks.

3. 3

   Set over low heat and stir constantly for 5 minutes.

4. 4

   Remove from heat and stir in light cream or half and half and vanilla.

5. 5

   In separate bowl, beat egg whites until stiff, gradually beat in 4 tablespoons sugar.

6. 6

   Fold egg white mixture into gelatine mixture, blending well.

7. 7

   Pour into individual dessert dishes and chill until firm.

* Per serving · 4 servings · Values may vary.

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