INGREDIENTS:2 1/2 cup of Milk
2 Eggs
-(one Imperial pint) 1/2 teaspoon of Vanilla essence
4 teaspoon of Gelatine
1/3 cup of Sugar
DIRECTIONS:
Save a small amount of the milk; put the rest in a saucepan, together with
the sugar and vanilla and heat
Separate the egg whites and save for later. Beat the egg yolks with the
remainder of the milk and add to the heating mixture
Stir to ensure the sugar is dissolved and bring to near boiling point to
thoroughly cook the eggs. Do not actually boil. Take the saucepan off the
heat. Dissolve the gelatine in about 1/4 cup of boiling water and stir
into hot custard. Pour into serving dish and put into refrigerator to cool
When mixture has cooled and almost set (it should be shivery at this point)
thoroughly beat the egg whites until stiff and fold them in using a metal
spoon. Return mixture to refrigerator to properly set.
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