Spanish Cream

1 envelope unflavored gelatin
¼ c granulated sugar
¼ t salt
3 eggs, separated
3 c milk
1 t vanilla extract
¼ c granulated sugar

In double boiler top, mix gelatin, ¼ c sugar, salt. Stir in egg yolks; then slowly stir in milk. Cook over boiling water, stirring until mixture coats spoon. Refrigerate mixture until slightly thicker than unbeaten egg white. Note: this usually takes 20 minutes, so don’t rush it. For two layers: do not chill gelatin mixture; add vanilla and fold in beaten egg whites while gelatin is still hot. Stir in vanilla. Beat egg whites until they form moist peaks when beater is raised; gradually add ¼ c sugar, beating until stiff. Fold in gelatin mixture. Leave in the bowl or turn into 12 individual molds or custard cups. Refrigerate until set, covering with plastic wrap to keep top from hardening. For 2-3 servings: use 2 eggs; halve rest of ingredients.

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