Spanish Cream

==Description==
A silky, cool old-fashioned dessert, prep time includes chilling.
thumb| Spanish Cream 
===Ingredients===
*1 	envelope unflavored gelatin 	
*2/3 	cup Sugar 	
*2 1/2 	cups milk 	
*3 	eggs, separated 	
*1 	teaspoon vanilla
===Directions===
Mix 1/3 cup Sugar and gelatin in the top of a double boiler set over simmering water.
Slowly stir in milk and stir until Sugar and gelatin are completely dissolved.
Beat the egg yolks until light then blend a bit of the hot mixture into it.
Add the egg yolk mixture to the gelatin mixture and cook, stirring constantly until thickened.
Mix in vanilla and then chill until mixture mounds slightly when dropped from a spool.
Beat eggs whites until they form soft peaks, gradually beat in the remaining 1/3 cup Sugar until stiff peaks form.
Fold the custard mixture into the eggs whites and spoon into 6 goblets and chill until firm.
If desired, top with fresh fruit or chocolate or butterscotch sauce.
==See also==
Category:Spanish Desserts
	Category:Desserts Category:Recipes
Category:Spanish Recipes
category:gelatin Recipes
category:egg whites Recipes
category:yolks Recipes
category:chocolate Recipes
category:yolks Recipes
category:vanilla powder Recipes
category:gelatin Recipes
category:Bermuda onion Recipes
category:water Recipes
category:Sugar Recipes
category:granulated sugar Recipes
category:egg Recipes
category:milk Recipes