Spanish Cream

1. 1

   Let gelatin stand in four tablespoons cold water for ten minutes.

2. 2

   Scald milk and slowly add to yolks of eggs, beaten with salt and pepper.

3. 3

   Cook over hot water until very hot.

4. 4

   The sugar and yolks of eggs will cool the milk.

5. 5

   Stir in gelatin; cook, stirring constantly, until gelatin is dissolved and mixture thickens like boiled custard.

6. 6

   Remove from heat and let cool.

7. 7

   Add vanilla and the whites of eggs, beaten stiff and dry.

8. 8

   Pour into a mold and chill.

* Per serving · 4 servings · Values may vary.

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