Spanish Cream

Ingredients:

• 1 tablespoon gelatin
• few grains of salt
• 2 tablespoons sugar
• 2 egg yolks, slightly beaten
• 2 cups milk, separated
• 1/2 teaspoon vanilla
• 2 egg whites
• 1/4 cup sugar

Instructions:

In a saucepan, mix the gelatin, salt and 2 tablespoons of sugar. In a mixing bowl, beat together the the egg yolks and 1 cup of milk. Pour the mixture over the gelatin and cook, stirring over low heat until the gelatin dissolves, roughly 5 minutes. Add the other cup of milk along with the vanilla and chill until slightly firm. Beat the 2 egg whites separately until soft peaks form, then beat in the 1/4 cup of sugar, 1 tablespoon at a time. Fold into the gelatin mixture. Pour into a bowl or mold dipped in cold water. As the cream cools it should divide with a foamy top over a layer of smooth custard.