Spanish Cream Mold
1 level tbsp gelatin
1 1/2 cps evaporated milk
1 1/2 cps water
1/2 cp sugar
3 eggs, separated
1/4 tsp salt
1 tsp vanilla
1/2 tsp lemon extract
1 - Soak gelatin in combined milk and water for 5 minutes.
2 - Dissolve over hot water. Add sugar.
3 - Pour slowly over beaten yolks, cook on low heat, stirring
constantly until custard coats a spoon.
4 - Remove from heat, add salt, flavorings.
5 - Fold in stiff whites.
6 - Pour into large mold which has been rinsed in cold water.
7 - Chill. Serve with cream or fruit juices.