Rich Spanish Cream

From my "Global Gourmet" cookbook of the Concordia Language Villages, this recipe was submitted by Charla Beukema of Marquette, MI. She writes, "This recipe has been prepared by my family for four generations."

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 (1/4ounce) envelope unflavored gelatin
• 3  cups milk
• 1⁄2 cup sugar
• 3  eggs, separated
•  salt
• 1 1⁄2 teaspoons vanilla

Directions

1. Soften gelatin in milk abuot 5 minutes.
2. Place in double boiler over hot water.
3. Stir in sugar until dissolved.
4. Beat egg yolks; pour into mixture in double boiler, stirring constantly until mixture is well heat and coats spoon but is not thick (Do not overcook or custard will curdle).
5. Stir in salt and vanilla.
6. Remove from heat and cool slightly.
7. Beat egg whites until stiff; fold cooked mixture into egg whites until thoroughly mixed.
8. Pour into individual dessert dishes.
9. Refrigerate until set.