Spanish Cream

1/2 cup sugar
1 envelope unflavored gelatin
1/8 teaspoon. salt
21/2 cups milk
3 eggs separated
1 teaspoon. vanilla

Measure sugar, gelatin and salt into top of double boiler; mix well. Add
milk and place directly over medium heat. Stir till gelatin dissolves (3
to 6 minutes). Take from heat. Beat egg yolks slightly, gradually stir in
hot milk mixture. Place back in to top of boiler. Have bottom of boiler
half full of water. Cook mixture until it forms a coating on back of metal
spoon. Remove from heat and add vanilla. Beat egg whites until stiff. Fold
in egg yolk mixture. Pour mixture into 13x9 dish and chill


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