SPANISH CREAM

1 tbsp. Knox unflavored gelatin
2 tbsp. cold water
3 eggs, separated (pasteurized)
1/2 cup sugar
1 pinch salt
3 cups milk, scalded and cooled
1 tsp. vanilla or almond extract

Dissolve Knox gelatin in 2 tbsp. cold water in a cup.

Beat egg yolks well. Combine with Knox gelatin mixture in a saucepan. Then add sugar and salt. Add cooled milk to this slowly on stove and bring to a boil; cook, stirring constantly, until slightly thickened. Sit pan in cold water just to cool down. Stir in vanilla.

Beat egg whites until stiff. Fold into gelatin mixture and pour into large bowl. Chill until firm. The layers separate when done correctly.

Serve with whipped cream or fruit.

Adapted from source: Cookbook USA

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SPANISH CREAM (sweeter version)

1 env. Knox gelatin
3 cups milk, divided use
3 eggs, separated (pasteurized)
1/2 cup light corn syrup
1/2 cup sugar
1/4 tsp. salt
1 tsp. vanilla or almond extract

Soften gelatin in 1/4 cup of cold milk.

Beat yolks, add remaining milk, corn syrup, sugar and salt. Cook in double boiler until custard consistency, stirring constantly.

Add softened gelatin and stir until dissolved. Remove from stove, and fold in vanilla and stiffly beaten egg whites.

Turn into one large or several individual molds that have been rinsed in cold water first, and chilled. (This will separate and form a jelly on the bottom with the fluffy custard on top.)

When firm, unmold and serve with sliced fruit, whipped cream, or just plain.

Makes 6 to 8 servings
Adapted from source: Cookbook USA